Juicy Herbed Lamb Roast With Zucchini Fetta Fritters Recipe

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This dish is the perfect mix of succulent, tender lamb and delicious cheesy fritters!

The ingredient of Juicy Herbed Lamb Roast With Zucchini Fetta Fritters Recipe

• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp dried oregano
• 2 tsp paprika
• 2 coles australian lamb boneless shoulder roast about 1 3kg each
• 1 tbs extra virgin olive oil
• 1 1 2 cups 375ml salt reduced chicken stock
• 1 head garlic separated into cloves
• 1 4 cup chopped dill
• 1 4 cup chopped mint
• 1 4 cup chopped flat leaf parsley
• 1 3 cup 95g natural yoghurt
• 700g zucchini coarsely grated
• 200g coles australian style fetta crumbled
• 1 4 cup chopped spring onions
• 1 4 cup chopped dill
• 1 4 cup chopped mint
• 1 4 cup chopped flat leaf parsley
• 1 egg beaten
• 1 cup 75g panko breadcrumbs
• 1 tbs cornflour
• 4 tbs olive oil divided

The Instruction of juicy herbed lamb roast with zucchini fetta fritters recipe

• preheat oven to 150u00b0c 130u00b0c fan forced in a small bowl mix the garlic powder onion powder oregano and paprika with 1 tbs sea salt flakes and 1 tbs freshly ground black pepper rub the lamb with the oil and sprinkle all over with spice mixture place lamb fat side up in a 33cm x 23cm roasting pan pour the stock and sprinkle the garlic cloves around the lamb in the pan
• cover the lamb tightly with foil cook for 4 hours or until tender increase oven temperature to 200u00b0c 180u00b0c fan forced uncover lamb and roast basting with pan juices occasionally for 30 mins or until top of lamb is caramelised and crisp carefully transfer lamb to a large serving platter cover loosely with foil and set aside for 15 mins to rest
• strain cooking liquid from the roasting pan into a large jug allow fat to rise to top using a spoon skim and discard as much fat as possible from the cooking liquid transfer the cooking liquid to a small saucepan and bring to the boil over high heat cook until liquid is reduced by half remove from heat and stir in the dill mint and parsley set aside for 2 mins to cool slightly whisk in yoghurt season with salt and pepper
• meanwhile to make the zucchini fetta fritters in a medium bowl toss the zucchini with 1 tsp salt set aside for 10 mins transfer zucchini to the centre of a clean tea towel gather the corners of the tea towel together to enclose then use your hands to squeeze excess moisture from zucchini return zucchini to the bowl
• add the fetta spring onions dill mint parsley egg breadcrumbs cornflour u00be tsp salt and u00bd tsp freshly ground black pepper to the zucchini then stir until well combined divide the mixture into 16 even portions
• heat 2 tbs of olive oil in a large heavy frying pan over medium heat place 8 portions of zucchini mixture in pan and flatten slightly cook turning once for 3 4 mins each side or until fritters are golden brown and crispy transfer to a large plate lined with paper towel season with salt and pepper cover to keep warm repeat with remaining oil and remaining portions of zucchini mixture
• drizzle half the yoghurt mixture over the lamb thickly slice the lamb and serve with the fritters and remaining yoghurt mixture

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