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Photo of Italian mini lamb roast with white beans by WW

Italian mini lamb roast with white beans

5
Points®
Total Time
40 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy
Paprika, lemon zest and fresh oregano scented lamb roast served with an Italian inspired salad of cavolo nero, tomatoes, cannellini beans and eggplant.

Ingredients

Olive oil

1 tbs

Smoked paprika

1 tsp

Fresh lemon rind

1 tsp, finely grated

Garlic

2 clove(s), crushed

Fresh oregano

1 tbs, finely chopped, plus extra 1/4 cup to garnish

Lamb rump, raw

480 g, (Buy 2x300g), mini roasts, fat trimmed

Lemon juice

1 tbs

Eggplant

3 small, finger variety, thickly sliced

Tomato(es)

400 g, medley

Kale

350 g, (or cavolo nero, Tuscan kale) coarsely chopped

Canned cannellini beans, rinsed, drained

1 400g can, (400g can)

Instructions

  1. Preheat oven to 220°C. Combine oil, paprika, lemon rind, garlic and chopped oregano in a small bowl. Season with salt and pepper. Rub half the oil mixture over lamb. Place in a large baking dish. Bake for 15 minutes.
  2. Stir lemon juice into remaining oil mixture. Place eggplant and tomatoes in dish around lamb and drizzle with oil mixture.
  3. Roast for another 10-12 minutes or until vegetables are tender and lamb is cooked to your liking, adding cavolo nero to dish for last 5 minutes of cooking. Transfer lamb to a plate and cover to keep warm. Set aside for 5 minutes to rest before thinly slicing. Add cannellini beans to vegetables and toss to combine. Serve vegetable and bean mixture with lamb. Drizzle over pan juices and sprinkle with extra oregano leaves.

Notes

SERVING SUGGESTION: Lemon wedges.

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