Tray Baked Lamb & Vegetables
Makes 4 small serves
4 baby potatoes, quartered (optional)
2 tablespoons of olive oil
½ red capsicum, cut into strips
½ green capsicum, cut into strips
1 red onion, cut into wedges
8 cherry tomatoes or 2 large tomatoes, quartered
Handful of fresh oregano and rosemary, chopped
400g lean lamb eg. backstrap, fillet
Juice and zest of one lemon
1 teaspoon Dijon mustard
2 cloves crushed garlic
½ teaspoon dried oregano
Preheat oven to 180°C. Place potatoes on a baking tray and drizzle with 1 tablespoon of the olive oil. Bake for 20 minutes. Remove tray from oven and add vegetables, herbs and lamb. Combine lemon juice, zest, 1 tablespoon of oil, mustard, garlic and dried herbs in a jar and shake to combine. Pour over lamb and vegetables and return tray to oven. Bake for a further 20-30 minutes until cooked to your liking.
Nutrition information (per serve): kilojoules 1360, calories 325, protein 26.5g, fat 15.5g, saturated fat 3.5g, carbohydrate 17g, fibre 5.5g.