Wow your guests with this impressive mini roast lamb recipe.


  • 2 lamb round or topside mini roasts (about 500g each)

  • 1/3 cup olive oil

  • Salt and pepper

  • 1 tbsp lemon juice

  • 2 tbsp warm water

  • ½ clove garlic, crushed

  • 2 tbsp fresh oregano leaves, chopped

  • 1 tsp dried oregano

  • Roast potatoes and steamed vegetables for serving


  • 1.

    Preheat the oven to 220°C. Brush the lamb roast lightly with oil and season with salt and pepper. Place the lamb on a rack in a roasting dish. Roast for 15 minutes for rare, 25 minutes for medium, or 30 minutes for well done.

  • 2.

    For ease and accuracy use a meat thermometer.

  • 3.

    Remove the lamb roast, cover loosely and rest for 10 minutes before serving. Meanwhile, combine the oil, lemon juice, water, garlic and the fresh and dried oregano.

  • 4.

    To serve, slice the lamb roast and spoon over the oregano mixture. Serve with roast potatoes and steamed vegetables.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1791kj
  • Fat Total 190g
  • Saturated Fat 91g
  • Protein 16g
  • Carbohydrate 3g
  • Sugar 0g
  • Sodium 659mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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