Mediterranean Lamb Tray Bake
Recipe: #33343
September 16, 2019
Categories: Lamb/Mutton, Cheese, Feta, Potatoes, Mediterranean Oven Bake, Gluten-Free, No Eggs, Fresh Tomatoes, more
"From our Sunday newspaper The Sunday Times. Times estimated."
Ingredients
Nutritional
- Serving Size: 1 (612.3 g)
- Calories 807.7
- Total Fat - 38.7 g
- Saturated Fat - 13.1 g
- Cholesterol - 206.4 mg
- Sodium - 620.5 mg
- Total Carbohydrate - 30.9 g
- Dietary Fiber - 5.5 g
- Sugars - 8.6 g
- Protein - 83.7 g
- Calcium - 337.9 mg
- Iron - 3.2 mg
- Vitamin C - 49.6 mg
- Thiamin - 1.8 mg
Step by Step Method
Step 1
Preheat oven to 220C/200C fan-forced.
Step 2
Heat oil in large flameproof baking tray over high heat and cook lamb for 2 minutes each side or until well browned.
Step 3
Remove from heat and transfer lamb to a plate and cover with foil to keep warm.
Step 4
Add potato, onion, thyme and stock to tray and toss to coat and transfer to oven and bake for 15 minutes or until onion is almost tender.
Step 5
Add capsicum, lemon wedges and garlic and toss to combine and season with salt and pepper and top with tomatoes and bake for 15 minutes or until vegetables are just tender.
Step 6
Arrange chops on top and sprinkle with olives and fetta and bake for a further 10 to 15 minutes or until lamb is just cooked through and vegetables are tender and beginning to char.
Step 7
Sprinkle with extra thyme and serve.
Tips
No special items needed.