Butterflied Za’atar Roast Lamb and Potatoes

10 minutes

40 minutes

4

Ingredients

In a bowl, combine your Za’atar, garlic, the zest of your lemon, a generous glug of olive oil, and a good pinch of salt – mix to combine. Rub your lamb generously with your Za’atar/oil mixture and set it aside to marinate for at least 1 hour out of the fridge.
Preheat your oven to 200c. Drizzle the base of your roasting tray with olive oil and lay your potato disks out flat and drizzle with another small amount of oil and a pinch of salt – this creates a trivet for the lamb to cook on as well as making a delicious side to go with your dish.
Lay your marinated lamb out flat over your potato trivet and place in the oven for about 40 mins depending on how you like your lamb cooked and how big your piece is – check it as it looks. *Remove from the oven halfway between cooking and flip your potatoes and lamb over to allow for an even cook.
When finished, set the meat aside for 10-15 mins to allow it to rest before slicing and squeezing the juice of your lemon over your meat and potatoes, and enjoy!