Photo of Lemon and rosemary lamb tray bake by WW

Lemon and rosemary lamb tray bake

8
8
5
SmartPoints® value per serving
Total Time
1 hr 25 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Moderate
Rosemary and lamb are the most perfect combination. Now try adding lemon to give your lamb that extra edge.

Ingredients

lean lamb leg steak

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)

baby 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.

Notes

SERVING SUGGESTION: Wilted spinach.

Start eating better than ever!