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Greek Vegetable and Lamb Tray Bake
Ingredients
  • 1 ½ tbsp fresh rosemary leaves
  • 1 lemon, rind finely grated, juiced
  • 60ml (¼ 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 (⅓ cup) kalamata olives, pitted
  • 100g Greek feta, coarsely crumbled
  • Baby herbs, to serve (optional)
Steps
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