Marinate the lamb by rubbing in the mustard, oregano, garlic, lemon zest, pepper and 1 tbsp oil. Cover and refrigerate for at least an hour. For maximum flavour, you can marinate the lamb for up to 24 hours.
Allow the meat to come up to room temperature and preheat the oven to 180°C.
Place the lamb into a large roasting tin and cook for 30-35 minutes for medium (you can use the
LambRoast app as a guide). Loosely cover with foil and rest for 15 minutes.
Slice the lamb and serve with the potato and caper salad and a fresh herb salad.
To make the potato and caper salad::
Boil the potatoes until tender and drain well.
Slice the cooked potatoes and mix with the capers, chives and remaining oil. Add lemon juice, salt and pepper to taste.
Nutritional analysis per serving (4 servings)
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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For further lamb roast recipe inspiration, visit www.beefandlamb.com.au
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