Lamb and Greek Vegetable Tray Bake

Another one tray bake easy meal! Paleo and gluten friendly. Could be dairy free if you swapped the feta for extra vegetables.

Lamb and Greek Vegetable Tray Bake



Prep time




  • 1 1/2 Tbsp fresh rosemary leaves

  • 1 lemon, rind finely grated, juiced

  • 60ml (1/4 cup) extra virgin olive oil

  • 3 garlic cloves, crushed

  • 2 tsp oregano leaves, plus extra, to serve

  • 12 lamb cutlets, French trimmed

  • 4 small (about 250g) potatoes, thinly sliced

  • 2 small zucchini, cut into 5mm slices

  • 1 large red capsicum, deseeded, coarsely chopped

  • 1 brown onion, thinly sliced into rings

  • 55g (1/3 cup) kalamata olives, pitted

  • 100g Greek feta, coarsely crumbled

  • Baby herbs, to serve (optional)


  • 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.

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