We LOVE a one tray dinner because they are so easy to make, so quick and so delicious. This one is a healthy Mediterranean-style roast lamb (butterflied leg) with chat potatoes, red capsicum, zucchini and red onion.
30 Minutes. Gluten Free. Sugar Free. Dairy Free.
400g butterflied leg of lamb
2 sprigs rosemary
2 sprigs oregano
400g chat potatoes
1 medium red capsicum
1 medium red onion
Preheat oven & marinate lamb
Preheat oven to 200ºC on fan bake. In a bowl combine lamb with de-stemmed herbs, finely chopped garlic, the zest of the lemon, salt, pepper and a little olive oil. Rub well and put to one side until ready to cook.
Cut chat potatoes in half. Peel onion and cut into wedges. Cut zucchini into even bite size pieces. Chop lemon and capsicum into large chunks. Place on roasting tray. Drizzle with enough olive oil to lightly cover the veg, season with salt, pepper and mix well. Place tray in oven, leaving space to add lamb (once seared). Roast veg for 30 minutes on 200°C (total).
Bring a fry pan to a high heat. When hot (not smoking hot) sear lamb on each side for 3 minute. Place in the oven with the veg on 200ºC. Cook 8 minutes for rare and 10-12 minutes for well done. (The lamb will smoke when cooking so open windows). Once done, cover with foil and allow to rest for 5 minutes.
Place roasted vegetables on plate. Cut lamb into 1cm strips across the grain and plate. Squeeze over the juice from the roasted lemons. Use tongs as they will be hot.
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