Lamb Traybake

A family meat feast perfect for al fresco eating


Serves 4

250g new potatoes
fresh rosemary
4 garlic cloves
2 tablespoons olive oil
6 lamb loin chops
2 red onions, quartered
2 red peppers, thickly sliced
1/2 lemon, sliced
50g black olives 
1 tbsp dried oregano

Preheat the oven to 190°C.

Slice the potatoes in half lengthways and spread out on a baking tray. Leave the garlic cloves in their skins but bash them with the flat of your knife. Add them to the tray with the fresh rosemary sprigs. Drizzle with the olive oil and toss to ensure everything is coated.

Roast for 15 minutes. Remove from the oven and add the onion, peppers, lemon slices and olives. Toss to mix well before laying the chops on top. Scatter the oregano over the whole tray and return to the oven for 45 minutes or until the lamb fat is crispy and the potatoes are golden.
Place the tray in the middle of the table and let everyone help themselves.

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