Lamb and Greek Vegetable Tray Bake

Directions

• Preheat the oven to 210°C fan forced and grease a large, shallow non-stick baking tray.
  
• Finely chop 1 tbsp of the rosemary leaves. Combine the chopped rosemary, lemon rind, 1 tbsp juice, 1 tbsp 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 and onion on the prepared tray and add 1 tbsp 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, olives and feta. 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. Season to taste.