Oregano lamb with white bean hummus and flatbread

Photographer: John Paul Urizar

This flavoursome Greek-style lamb meal is ready in 10 minutes and provides 3 of your 5-plus-a-day – the perfect healthy meal on the run.

Serves: 4

Time to make: 10 mins

Ingredients

More weights & measures

500g lean lamb backstrap, trimmed
2 tablespoons capers, roughly chopped, plus vinegar from caper jar
2 teaspoons dried oregano
juice and zest of 1 lemon
4 wholemeal pita breads
1 red onion, thinly sliced
400g can no-added-salt cannellini beans, rinsed, drained
¼ cup hummus
2 tablespoon chopped fresh flat-leaf parsley
1 oakleaf/buttercrunch lettuce, leaves separated
1 cucumber, cut into ribbons

Instructions

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1 Preheat oven to 220°C. Line a large baking tray with baking paper. Place lamb on prepared tray. Combine capers, oregano, one tablespoon lemon juice and one tablespoon olive oil in a small bowl. Season. Spoon half the dressing over lamb. Wrap breads in foil, place on tray with lamb, then bake for 8 minutes or until cooked to your liking.

2 Meanwhile, place onion in a small bowl. Add vinegar from caper jar and set aside to pickle.

3 Using a fork, lightly mash cannellini beans in a bowl. Add hummus, lemon zest, remaining lemon juice and fresh parsley.

4 Divide warmed flatbreads among four serving plates. Top with hummus, lettuce leaves, cucumber, sliced lamb, pickled onion and remaining caper dressing. Serve immediately.

HFG tip

Resting cooked lamb for a few minutes before slicing it allows the juices to be reabsorbed. This results in a juicier, tastier cut of meat.

Nutrition Info (per serve)

Calories 436cal

Kilojoules 1824kJ

Protein 39.5g

Total fat 9.6g

–Saturated fat 2.9g

Carbohydrates 46.4g

–Sugars 4.9g

Dietary fibre 11.1g

Sodium 570mg

Calcium 98mg

Iron 5.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.