Roast lamb rump with crispy lemon and feta potatoes

Sunrise has an industrial plan with Coles. SERVES 4 Recipe by Courtney Roulston. Stream the world’s finest truth, home entertainment and real criminal offense programs free of charge on 7Bravo on 7plus >> Prep time: 10 minutesCook time: 50 minutesIngredients1 x Coles Lamb Rump Roast (2 pack)Sea salt and pepper to taste1 cup mint leaves, plus additional to serve1 tablespoon malt vinegar1 teaspoon honeyLemon & Feta Potatoes:1 kg cleaned child potatoes, skin on2 cloves garlic, skin on4 tablespoons additional virgin olive oil1 teaspoon dried oregano1 lemon120g feta cheese, crumbledMethodPreheat the oven to 180 degrees C.Place the potatoes, garlic and a pinch of salt into a pot over a medium heat and cover with cold water. Raise to a simmer and prepare the potatoes for 10 minutes, or up until tender. Drain pipes and permit to cool slightly.Place the potatoes onto a lined oven tray and crush carefully with a spatula or the bottom of a container. Sprinkle the potatoes with 2 tablespoons of the oil, dried oregano and a pinch of salt then bake for 35 minutes, or till crispy and golden. Toss the lemon passion and feta cheese through the potatoes and keep warm.Meanwhile rub the lamb with 1 tablespoon of oil and season with a pinch of salt. Prepare the lamb in a non-stick oven evidence fry pan for 2-3 minutes each side to caramelise. Location the pan into the oven with the potatoes and roast for 12-15 minutes, or up until prepared to your taste. Eliminate the lambs and permit to rest for 5 minutes prior to slicing.Squeeze the garlic out of the skins and location into a little mixer with the mint leaves, vinegar, honey, staying oil and a pinch of salt. Blitz till brilliant green and smooth.Place the potatoes onto a serving plate and top with the sliced up lamb and lemon wedges. Drizzle over a little of the green sauce and scatter with fresh mint leaves prior to serving. * Serve with a fresh green salad or seamed green beans.

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