Thyme Roasted Lamb With Sweet Potato And Oregano Salsa Verde | Donna Hay
Quick and easy dinner or decadent dessert - recipes for any occasion.
Ingredients
- 700g mixed sweet potato (kumara)+, thinly sliced
- ¼ cup (60ml) extra virgin olive oil
- sea salt and cracked black pepper
- 1 bunch thyme sprigs
- 3 x 500g boneless lamb loin roasts, trimmed
- 1 cup oregano leaves, finely chopped
- 1 teaspoon finely grated lemon rind
- 1 tablespoon lemon juice
- 1 clove garlic, crushed
- ½ cup (125ml) extra virgin olive oil
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