Roast lamb with sweet potato and oregano salsa verde | Milkbottle

Roast lamb with sweet potato and oregano salsa verde


A delicious cut of lamb and crazy good sweet potatoes perfectly combined with the herby and slightly tangy oregano salsa

700g sweet potato, thinly sliced
60ml olive oil
sea salt
freshly ground black pepper bunch of thyme sprigs
3 x 500g boneless lamb loin roasts, trimmed
For the oregano salsa verde:
2 handful of fresh oregano leaves, finely chopped
1 tsp finely grated lemon rind
1 tbsp lemon juice
1 clove of garlic, crushed
125ml olive oil
Serves 6
Preheat the oven to 220oC.
In a large bowl combine sweet potato slices with 2 tbsp olive oil, salt and pepper and mix well until coated on all sides.
Lightly grease a large oven tray.
Arrange the sweet potato slices slightly overlapping in the oven tray.
Secure a few thyme sprigs on each lamb loin with kitchen string.
Place the lamb loins on the sweet potato, sprinkle with salt and pepper and drizzle with olive oil.
Roast in the oven for 25 minutes for medium rare, or longer if you prefer.
Check if the sweet potato is tender.
Remove from the oven and set aside to rest for 10 minutes.
Make the oregano salsa verde while the lamb is roasting.
Combine all ingredients in a small bowl and mix well.
Spoon some salsa verde over the lamb to garnish.
Serve the lamb and sweet potato with the salsa verde on the side.

Image: Chris Court via Taverne Agency

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