Rosemary, potato, tomato & lamb bake
Prep 15 mins + chilling time | Cook 50 mins | Serves 4
This dish is so easy and perfect for an easy Easter lunch or dinner.
¼ cup lemon juice
¼ cup olive oil
2 tbs chopped rosemary leaves + 6 sprigs rosemary
8 lamb cutlets or 12 Frenched lamb cutlets
750g new (chat) potatoes, cut into thick wedges
1 yellow capsicum, halved, deseeded and cut lengthways into thick strips
1 lemon, thick sliced
250g stem cherry truss tomatoes
1/3 cup Kalamata olives
Lemon wedges and extra virgin olive oil, for drizzling, to serve
Step 1 Combine lemon juice, 2 tbs olive oil and chopped rosemary in a large snap-lock bag. Add lamb cutlets and toss to combine. Refrigerate for 20 minutes (or longer if time permits).
Step 2 Preheat oven to 200°C fan-forced. Heat remaining 1 tbs olive oil in a large non-stick baking pan in the oven for 5 minutes or until sizzling. Add potatoes and toss in hot oil. Roast, tossing occasionally, for 20-25 minutes until turning golden.
Step 3 Meanwhile, heat a greased large non-stick frying pan over medium-high heat. Brown lamb cutlets in batches for 1-2 minutes on each side and transfer to a tray. Set aside.
Step 4 Add capsicum, lemon slices and rosemary sprigs to the potatoes. Season with sea salt and pepper. Gently toss and roast for 15 minutes. Top with lamb cutlets and tomatoes. Scatter with olives. Roast for 8-10 minutes until lamb is just pink (or cooked to your liking). Serve with lemon wedges and extra virgin olive oil for drizzling.
Good for you ... New Potatoes
A source of vitamin C, a vitamin that contributes to the normal structure and function of blood vessels throughout the body.
A source of dietary fibre, especially if the skin is left on. Dietary fibre contributes to normal laxation. The skin of potatoes also helps retain vitamins during cooking.
Provides potassium which may help balance sodium from salty foods.