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  • Australian Women’s Weekly NZ

    Simple + delicious!

    Dec 30, 2020 4 minutes
    “Chilli salt is the flavour bomb here. Sprinkle over white fish or pork on the barbecue.”

    Oregano lamb with watermelon salad

    SERVES 4-6 PREP AND COOK TIME 40 MINUTES (+ STANDING AND RESTING TIME)

    1kg boneless leg of lamb, butterflied
    3 garlic cloves
    ¼ cup loosely packed oregano leaves
    3 teaspoons dried oregano finely grated rind and juice 1 lemon
    ½ cup (125ml) extra virgin olive oil

    WATERMELON SALAD

    1 baby whole seedless watermelon, sliced thickly into rounds
    ½ red onion, thinly sliced into rings
    100g Greek fetta, sliced
    ½ cup (75g) Kalamata olives
    ½ cup loosely packed round mint
    2 tablespoons extra virgin olive oil
    juice of ½ lemon

    Place lamb in a large dish. In a mortar and pestle, pound garlic, dried and fresh oregano

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