Lemon & Rosemary Lamb Traybake

This Lemon & Rosemary Lamb Tray Bake from BBC Good Food is perfect for Easter, although I cooked the weekend before as a birthday meal.

As every I tweaked it a little bit to what I had available, and removing the ingredients my teens don't like (peppers & tomatoes).

1 ½ lemons, zested and juiced, ½ sliced

2 tbsp olive oil

1 large garlic clove, crushed

6 rosemary sprigs, leaves picked from 4 and chopped

8 lamb cutlets, trimmed of excess fat (I used Barnsley chops from local butcher)

500g new potato, thinly sliced (this seemed light on spuds - I used 1kg of all purpose potatoes)

2 red peppers, deseeded and thickly sliced (not used)

4 small vine tomatoes, halved (not used)

50g black olive

3 tbsp capers 

Marinade the lamb in the lemon zest, lemon juice, 1 tbsp olive oil, garlic, chopped rosemary, and a little salt and pepper for at least 30 minutes.  I used the large shallow baking dish I was going to cook them in, keeping the bag the lamb came in to put them back in whilst the potatoes are cooking.

Heat oven to 220C/200C fan/gas 7.

When ready to cook, take the lamb out of the baking dish, putting it back in the bag if you have it. Scrape any marinade on top of the lamb.  

Tip the potatoes into the into the baking dish, toss them in ½ tbsp olive oil and a little salt & pepper,  and put in the oven for 15 mins.

After 15 minutes, remove the dish and move the potatoes around so those in the middle of the dish are swapped with those at the edge. Top with the peppers, lemon slices, rosemary sprigs and tomatoes. Drizzle with the remaining oil and some seasoning. Return to the oven for 10 mins.

Place the lamb cutlets on top of the veg. Scatter over the olives and capers. Cook for a final 10-12 mins, turning the lamb halfway until it is just pink. As I used Barnsley chops, I thought they might need a bit more cooking (and I have a child who finds rare meat too chewy) so I baked the lamb for 30 minutes.  This gave me perfect blushing lamb. Adults' portion was served with cauliflower and fennel roasted along side the lamb.

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