Greek Lamb Loin with Oregano & Feta Roasted Potatoes

Steps

1. Preheat oven to 220°C. Preheat BBQ to medium-high (if using). Prep & cook potatoes. Toss potatoes and first measures of garlic and oregano on a lined oven tray with a drizzle of oil. Season and roast in oven for 20 minutes. After 20 minutes, remove from oven, add feta to tray and cook for 5 more minutes, until potatoes are tender and golden.
2. Prep lamb. Pat lamb dry, season and coat in second measure of garlic and a drizzle of oil. Leave to marinate.
3. Prep & make tomato dressing. Heat a drizzle of oil in a pot on medium heat. Cook onion for 1-2 minutes, until soft. Add tomatoes and capers and cook for about 1 minute, until soft. Remove from heat, add vinegar and 2 Tbsp olive oil and season to taste. Leave to infuse. Stir through second measure of oregano just before serving.
4. Cook lamb. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook lamb for 2-3 minutes each side, (depending on thickness) for medium-rare, or until cooked to your liking. Rest, covered before slicing thinly. Reserve pan. Alternatively, do this on the BBQ.
5. Prep & cook asparagus. Return reserved pan to medium-high heat with a little more oil. Add asparagus and a knob of butter and cook for 3-4 minutes, until tender. Remove from heat and squeeze in lemon juice. Season to taste.
6. Serve potatoes and asparagus topped with lamb and tomato dressing.