Butterflied Za’atar Roast Lamb and Potatoes

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A guaranteed crowd-pleaser – roast lamb. But not just any roast lamb, my Butterflied Za’atar Roast Lamb that’s infused with our zesty, flavourful Middle Eastern Za’atar blend. Roasted with garlic and lemon on top of potato disks that soak up all the delicious flavours oozing from the lamb, this dish is easy and quick to make and oh so yummy!

Serve as is or with a simple green salad on the side and you’re set!

See more great ways to use Za’atar and other Middle Eastern spice blends in our African and middle eastern recipes

Spices used in this recipe

  • Middle Eastern Za’atar – Mild

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    Middle Eastern Za’atar – Mild

    Product Description

    Middle Eastern Za’atar is a delicious Middle Eastern spice blend made with sumac, thyme, oregano and sesame seeds. This mixture has a nutty and fresh flavour and aroma and is traditionally used to sprinkle over flatbread that has been brushed with olive oil and lightly toasted. In Australian cuisine, it works well as a Barbecue rub. There are many variations of Za’atar and it is widely used in the Middle East and the Mediterranean in a similar way to how Mixed Herbs are used in European dishes.



  1. 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.

  2. 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.

  3. 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.

  4. 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!

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