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Middle Eastern mini lamb roasts


  • Blend together the oil, soy, coriander, parsley, sambal, lemon juice, turmeric, cumin, honey and ground pepper. Taste for seasoning and set one-third aside.
  • Place two-thirds of the marinade in a plastic zip top bag, add the lamb and toss well. Refrigerate for 1-2 hours, turning every now and again.
  • When ready, preheat oven to 220°-230°C.
  • Then put the zucchinis, eggplant, capsicum, sweet potato and carrots in a lightly oiled baking tray. Spray with a little more oil, generously season, toss and place in the bottom shelf of the oven.
  • Put the lamb and marinade in another oven tray. Place in the top of the oven and cook for about 12-15 mins. Then remove and allow to rest for about 5 mins before slicing.
  • When the vegies are almost ready, toss in the chickpeas with the reserved marinade to taste and cook for about another 5 mins.
  • To serve, mound the vegies on individual plates and top with sliced lamb.


  • ¾ cup olive oil
  • 1 tbsp soy sauce
  • ½ cup each coriander & Italian (flat leaf) parsley leaves
  • ½ tbsp sambal oelek
  • juice of 1-1½ lemons
  • ½ tbsp turmeric
  • 1 tspn ground cumin
  • 1 heaped tbsp honey
  • freshly ground salt & pepper
  • 3 lamb mini roasts, trimmed of all fat & sinew
  • olive oil spray
  • 2-3 small zucchinis, thickly sliced
  • 2-3 Japanese eggplant, thickly sliced
  • 1 red capsicum, seeded, cored & cut into chunks
  • 1 medium sweet potato, thickly sliced
  • 2 medium carrots, peeled & thickly sliced
  • 1 can chickpeas, rinsed & drained well

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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