Serve up this easy-to-make Oregano and lemon lamb with blackened vegetables in just 45 minutes. Charred, smoky and fresh, it's the ultimate main for spring entertaining. Give it a try!
Serves44
Cook time15 mins15 minutes
Prep time20 mins20 minutes, (+ 10 mins marinating time)
(+ 10 mins marinating time)
Ingredients
¼ cup (60ml) olive oil
¼ cup (60ml) lemon juice
2 tbs chopped oregano
1 garlic clove, crushed
8 Coles Australian Lamb Loin Chops
2 zucchini, thinly sliced
2 Lebanese eggplants, thinly sliced
2 large red capsicum, thickly sliced
1 large red onion, cut into wedges
Oregano leaves, to serve
Lemon wedges, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine 2 tbs of the oil with the lemon juice, chopped oregano and garlic in a jug. Season. Reserve half the oil mixture. Place lamb in a large dish and pour over remaining oil mixture. Toss to coat. Set aside for 10 mins to marinate.
Step 2
Heat a barbecue grill or chargrill on medium-high. Cook lamb for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Step 3
Meanwhile, combine zucchini, eggplant, capsicum, onion and remaining oil in a large bowl. Cook on grill for 2-3 mins each side or until lightly charred and tender.
Step 4
Divide lamb and vegetables among serving plates. Drizzle with reserved oil mixture and sprinkle with oregano leaves. Serve with lemon wedges.
