Healthy Winter Recipes - Greek Lamb Tray Bake

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?

Ingredients

• 1 1/2 tablespoons fresh rosemary leaves
• 2 teaspoons dried oregano
• 1 lemon
• 60ml (1/4 cup) Olive Oil
• 3 garlic cloves crushed
• 500g forequarter lamb chops
• 600g baby potatoes quartered
• 2 red onions, cut into wedges
• 2 zucchini, cut 3cm slices
• 1 large capsicum, deseeded and coarsely chopped
• 250g Cherry Tomatoes
• 55g (1/3 cup) kalamata olives
• salt & pepper to taste
• 400g green beans
• Baby herbs, to serve (optional)

METHOD

Step 1

Preheat the oven to 230°C/210°C fan forced and grease a large, shallow non-stick baking tray.

Step 2

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.

Step 3

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.

Step 4

Meanwhile, heat a large non-stick frying pan over medium-high heat. Cook the lamb, turning, for 2-3 minutes or until browned.

Step 5

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.