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
  • 1/4 cup (60ml)
    extra virgin olive oil
  • 8
    small flatbreads
  • 1/2 cup (60g)
    pitted green (Sicilian) olives, roughly chopped
  • 2 tbsp
    salted capers, rinsed and roughly chopped
  • 1 cup
    flat-leaf parsley leaves, chopped
  • 1/2 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.



Average Qty Per Serve Qty Per 100g
Energy 3749.4kj 751.6kj
Weight 498.8g 100g
Protein TOTAL 72.5g 14.5g
Fat TOTAL 41.2g 8.2g
- Saturated Fats 12.0g 2.4g
Carbohydrates TOTAL 53.9g 10.8g
- Sugars 4.6g 0.9g
Sodium 2491.3mg 499.4mg
Dietary Fibre 8.1g 1.6g
Calcium 157.7mg 31.6mg