Lemon and rosemary lamb tray bake
3
Points®
Total time: 1 hr 25 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Rosemary and lamb are the most perfect combination. Now try adding lemon to give your lamb that extra edge.
Ingredients
Lamb leg steak, raw
320 g, (buy 400g), fat trimmed
Fresh lemon rind
2 tsp, finely grated
Garlic
2 clove(s), crushed
Fresh rosemary
¼ cup(s), sprigs
Olive oil
1 tbs
Red skin potato
500 g, thinly sliced
Red capsicum
2 medium, thinly sliced
Lemon(s)
1 medium, thinly sliced
Tomato(es)
500 g, (baby truss)
Black olives, drained
¼ cup(s), (40g)
Capers, rinsed, drained
1 tbs
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 220°C or 200°C fan-forced. Combine lamb, rind, garlic, rosemary and half the oil in a large bowl. Cover and place in fridge for 30 minutes.
2
Lightly spray a large flameproof baking dish over high heat. Cook lamb for 1–2 minutes each side or until browned. Transfer to a plate. Place potato and capsicum in same dish. Drizzle with remaining oil and season with salt and pepper. Bake for 20 minutes. Turn potato mixture and top with lemon and tomatoes. Bake for 5 minutes.
3
Top with lamb, olives and capers and bake, turning lamb once, for 10–12 minutes or until lamb is cooked to your liking and vegetables are tender. Remove from oven. Cover dish loosely with foil and set aside to rest for 10 minutes. Serve.
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