Greek Lamb Tray Bake

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Servings 4

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Ingredients

 

• ▢ 500 g lamb leg steaks
• ▢ 1 eggplant – cut into 3cm dice
• ▢ 1 red capsicum – cut into 3cm dice
• ▢ 1 green capsicum – cut into 3cm dice
• ▢ 1 yellow capsicum – cut into 3cm dice
• ▢ 1 punnet cherry tomatoes – cut in half (if large)
• ▢ 1 red onion – roughly diced
• ▢ 60 g feta
• ▢ 50 g olives
• ▢ 2 tbsp olive oil
• ▢ 1 tbsp balsamic vinegar
• ▢ 1 tbsp honey
• ▢ 2 tsp dried oregano
• ▢ 1 tsp smoked paprika
• ▢ 3 garlic cloves – crushed
• ▢ 1 lemon – sliced

Instructions

 

• Preheat oven to 200C
• In a bowl combine olive oil, balsamic, honey, oregano, smoked paprika and garlic.
• Place the vegetables on a large roasting tray. Pour dressing over and toss to combine. Season with salt and pepper. Pop in the oven for 20 minutes.
• Add the lamb to the dressing bowl. Toss to coat and season with salt and pepper.
• Remove vegetables from the oven. Top with lamb, olives, feta and lemon. Cook for a further 10 minutes.
• Once cooked, rest lamb on a separate plate to rest while you plate up the vegetables.

Tips and Variations

Optional Extras – Add potatoes sliced into 1cm widths to the bottom of the tray. 

Vegetarian –  Replace lamb with 2 tins of chickpeas.

Gluten Free – 

Low Carb – 

Nutrition

Calories: 394kcal | Carbohydrates: 24g | Protein: 31g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 96mg | Sodium: 456mg | Potassium: 906mg | Fiber: 7g | Sugar: 14g | Vitamin A: 1498IU | Vitamin C: 136mg | Calcium: 134mg | Iron: 4mg