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Greek vegetable and lamb tray bake
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Prep Time:
35 minutes
Cook Time:
40 minutes
Total Time:
75 minutes
One pan Greek-inspired meal with aromatic oregano, perfect for a guilt-free family dinner.
Ingredients:
  • 30.00 ml fresh rosemary leaves
  • 1 lemon, rind finely grated, juiced
  • 60ml (1/4 cup) extra virgin olive oil
  • 3 garlic cloves, crushed
  • 2 tsp oregano leaves, plus extra, to serve
  • 12 lamb cutlets, French trimmed
  • 4 small (about 250g) potatoes, thinly sliced
  • 2 small zucchini, cut into 5mm slices
  • 1 large red capsicum, deseeded, coarsely chopped
  • 1 brown onion, thinly sliced into rings
  • 55g (1/3 cup) kalamata olives, pitted
  • 100g Greek feta, coarsely crumbled
  • Baby herbs, to serve (optional)
Instructions:
  • Preheat the oven to 230°C/210°C fan forced and generously coat a large non-stick baking tray with cooking spray.
  • Finely mince 1 tablespoon of rosemary leaves. Mix the minced rosemary with lemon zest, 1 tablespoon of lemon juice, 1 tablespoon of olive oil, 2 cloves of garlic, and 1 teaspoon of dried oregano in a bowl. Add the lamb, season well, and toss everything together to coat. Allow it to marinate.
  • Arrange potato, zucchini, capsicum, and onion on the baking tray. Drizzle with 1 tablespoon of lemon juice, remaining rosemary, oil, garlic, and oregano. Season with salt and pepper. Mix well to coat. Bake for 30 minutes until golden and tender.
  • Heat a large non-stick frying pan over medium-high heat. Brown the lamb by cooking and turning for 2-3 minutes.
  • Layer the lamb, olives, and feta over the vegetables. Bake for 5 more minutes or until the lamb reaches your preferred level of doneness. Finish with a sprinkle of additional oregano and baby greens, if desired.

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