In need of some new roast lamb recipes? Served with a fresh Greek-style salad, this roast lamb dish is perfect for entertaining.
- Serves4
- Cook time1 hour 45 minutes
- Prep time15 minutes, + 10 mins resting time
Ingredients
- 900g Coles Australian Lamb Boneless Shoulder with Greek Style Marinade
- 1/3 cup (80ml) olive oil
- 60g pkt Coles Australian Baby Rocket
- 2 vine-ripened tomatoes, cut into wedges
- 2 Lebanese cucumbers, chopped
- 1 red capsicum, seeded, chopped
- 1/3 cup pitted Kalamata olives
- 100g fetta, crumbled
- 1/4 cup (60ml) lemon juice
- Lemon cheeks, 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
Preheat oven to 180°C. Place lamb in a shallow baking dish and drizzle with 1 tbs oil. Cover with foil and roast for 1 1/2 hours. Remove foil and roast for a further 15 mins or until browned and cooked to your liking. Set aside for 10 mins to rest. Thinly slice.
Step 2
Meanwhile, combine the rocket, tomato, cucumber, capsicum, olives and fetta in a large bowl. Whisk the lemon juice and remaining oil in a small bowl. Drizzle over the rocket mixture. Season.
Step 3
Serve lamb with the salad and lemon cheeks.
