Mediterranean butterflied lamb | Australian Lamb - Recipes, Cooking Tips and More

Ingredients

• 1.2kg butterflied leg of lamb
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tbsp honey
• ¼ cup oregano leaves, finely chopped +extra, to serve
• 2 small zucchini, peeled into ribbons
• 80g baby spinach leaves
• 200g baby tomatoes, halved
• 400g can chickpeas, rinsed, drained
• 100g red capsicum strips in brine, drained
• ¼ cup pitted kalamata olives, halved
• 120g feta cheese, crumbled
• Lemon cheeks, pita bread, to serve.