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Lemony lamb tray bake

Lemony lamb tray bake

Total Time
1 hr 5 min
20 min
45 min
Cooking the lamb and veggies in the same tray really does make all the ingredients taste so much better as all the flavours muddle together. Squeeze the roasted lemon over the lamb for a tangy twist.


Baby potatoes

500 g, chat variety

Fresh oregano

2 cup(s), (1 bunch)


1 medium

Lamb leg roast, raw

800 g, (Buy 1kg) fat trimmed

Olive oil

1 tbs


3 medium, thickly sliced

Cherry tomatoes

250 g, truss variety

Pitted green olives

½ cup(s), (80g) Sicilian pitted variety


  1. Preheat oven to 200°C or 180°C fan-forced. Place potatoes and 2 tablespoons water in a microwave-safe bowl. Microwave, covered, on High (100%) for 6 minutes or until tender. Drain. Refresh under cold water. Drain.
  2. Meanwhile, remove leaves from half the oregano sprigs. Discard stems and finely chop leaves. Finely grate rind from lemon, then cut lemon into 8 pieces. Combine chopped oregano, rind and 1½ tsp sea salt in a small bowl. Season with pepper.
  3. Tie lamb with unwaxed white kitchen string at 5cm intervals. Heat oil in a flameproof baking dish over medium heat. Cook lamb, turning, for 10 minutes or until browned. Add potatoes, zucchini and lemon pieces to dish. Sprinkle lamb and vegetables with oregano salt mixture.
  4. Bake for 15 minutes. Add tomatoes, olives and remaining oregano sprigs and bake for 10 minutes or until potatoes are golden and lamb is cooked to your liking. Serve.


SERVING SUGGESTION: Mixed salad leaves and Lebanese cucumber, drizzled with lemon juice.