Oregano Lamb With Olive Salsa Recipe

Oregano Lamb With Olive Salsa


  • zest of 1 lemon
  • 1 tsp
    dried chilli flakes
  • 2 tbsp
    oregano leaves, chopped
  • 1 tbsp
    sea salt flakes
  • 1 x 1.2kg
    boned lamb shoulder, butterflied to 3cm thick
  • ¼ cup (60ml)
    extra virgin olive oil
  • 8
    small flatbreads
  • ½ cup (60g)
    pitted green (Sicilian) olives, roughly chopped
  • 2 tablespoons
    salted capers, rinsed and roughly chopped
  • 1 cup
    flat-leaf parsley leaves, chopped
  • ½ cup (130g)
    store-bought hummus

How to Cook

Prep Time: 10 minutes | Cooking Time: 20 minutes
  1. Preheat a char grill pan or BBQ on high heat. Place the lemon, chilli, oregano and salt in a bowl and mix to combine. Drizzle the lamb with 1 tablespoon of the oil and rub with the salt mixture.

  2. Cook the lamb for 4 minutes each side until browned. Reduce heat to medium, cover with a lid+ and cook for a further 4–5 minutes each side for medium-rare or until cooked to your liking. Remove from heat and allow to rest for 5 minutes. Brush breads with ½ tablespoon of the oil and cook for 1 minute each side. Set aside.

  3. Place olive, capers, parsley and remaining oil in a bowl and mix to combine. Slice the lamb and serve with hummus, flatbreads and salsa.