Australian Women’s Weekly NZ

Simple + delicious!

“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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