When the weather starts to get colder a salad just doesn’t compare to warm comfort food come dinner time! But that doesn't mean your food has to be unhealthy!
This complete low-cal family meal in one pan. Fragrant dried oregano adds delicious Greek flavour that's great with lamb.
Why not try this one tonight?
Preheat the oven to 230°C/210°C fan forced and grease a large, shallow non-stick baking tray.
Finely chop 1 tbs of the rosemary leaves. Combine the chopped rosemary, lemon rind, 1 tbs juice, 1 tbs oil, 2 garlic cloves and 1 tsp dried oregano in a bowl. Add the lamb. Season, then toss to combine. Set aside to marinate.
Place the potato, zucchini, capsicum, tomatoes and onion on the prepared tray and add 1 tbs lemon juice and the remaining rosemary, oil, garlic and oregano. Season. Toss to combine. Bake for 30 minutes or until golden and tender.
Meanwhile, heat a large non-stick frying pan over medium-high heat. Cook the lamb, turning, for 2-3 minutes or until browned.
Top the vegetables with lamb and olives. Bake for a further 5 minutes or until the lamb is cooked to your liking. Sprinkle with the extra oregano and baby herbs, if using.