GREEK LEMON AND HERB ROAST LAMB PLATTER

- METHOD -

Drizzle the lamb with olive oil and sprinkle generously with Cape Herb & Spice Greek Lemon & Herb Rub. Then cover and allow to stand for at least an hour.

Next, add a glug of olive oil to a hot non-stick pan and brown off the lamb. Remove and set aside.

Boil baby potatoes in salted water until just soft, then drain. Toss potatoes and vine tomatoes with olive oil and sprinkle with Cape Herb & Spice Greek Lemon & Herb Rub. Place on a baking sheet. Place lamb on the other end of the baking sheet. Pop into a preheated 200 ˚C oven and roast until lamb is medium rare. How long it needs to be in there depends on how plump the cut is. Our two chunks of rump took half an hour to reach an internal temperature of 55 ˚C ­– blushingly pink, just as we like it.  

Then remove the lamb, cover with foil and allow meat to rest for a few minutes. Slice thinly and plate up on a large platter along with roasted potatoes, roasted tomatoes, baby greenery and a few blocks of feta. Serve with tzatziki made by mixing yoghurt with cucumber, minced garlic and a few shakes of Cape Herb & Spice Greek Lemon & Herb Rub.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za