Greek Style Mini Spring Lamb Roasts - cooking recipe

Ingredients

2 1/4 lbs baby potatoes, halved
12 cloves garlic, unpeeled
1/4 cup fresh oregano leaves
4 1/2 tbsp olive oil
2 cloves garlic, crushed
2 tsp dried oregano leaves
2 tsp dried rosemary leaves
1 tsp grated lemon peel
1 tbsp sea salt
1/2 tsp cracked black pepper
2 None lamb mini roasts (14 oz each)
None None Green salad, to serve

Preparation

Preheat the oven to 400\u00b0F. Place potatoes, garlic cloves and fresh oregano in a baking pan. Drizzle with 3 tbsp of the oil and toss to coat. Roast on top rack of oven for 30 mins.
Meanwhile, mix crushed garlic, dried oregano, rosemary, lemon peel, salt, pepper and remaining 1 1/2 tbsp oil in a bowl. Add lamb and turn to coat. Place in a baking pan.
Remove potatoes from oven; turn and crush lightly using back of spoon. Return to top rack of oven. Place lamb on middle rack and roast for 20-25 mins, for medium, or until cooked to desired doneness.
Remove lamb from oven. Let stand, loosely covered with foil, for 10 mins. Increase oven temp to 475\u00b0F. Roast potatoes for 10 mins or until crisp. Remove potatoes from oven and season with salt and pepper.
Carve lamb and serve with roast potatoes and green salad.