Greek Lamb Traybake with Feta

Ingredients

For the Marinade:

• 2 tbsp olive oil

• 50 ml lemon juice

• 1 tbsp minced garlic

• 1 tsp grated lemon zest

• 1 tbsp mixed herbs

• 1 tsp smoked paprika

• 1 tsp cumim

 For the Tray:

• 6 lamb chops

• 2 bell peppers, sliced

• 1 small potato, cubed

• 400 g tinned chickpeas, drained

• 1 red onion, cut into wedges

• 1 red chilli, sliced (optional)

• 1 courgette, cut into rounds

• 1 tbsp mixed herbs

• 1 tsp rosemary

• 1 tsp cumin

• 1 tbsp minced garlic

• Salt and pepper

To Garnish:

• 50 g feta, crumbled

• Handful kalamata olives

• Fresh parsley and mint, chopped

• Lemon wedges

Instructions

• Marinate the lamb.
  Add the lamb chops to a bowl with the marinade ingredients. Season well and mix until evenly coated.

• Assemble the tray.
  Add peppers, potato, chickpeas, onion, chilli, courgette, herbs, cumin, garlic, salt, and pepper to a large roasting tray. Toss with a drizzle of olive oil.

• Top with the lamb.
  Place the marinated lamb chops on top of the vegetables.

• Roast until golden.
  Cook at 180 °C for 25–30 minutes, until the lamb is cooked through and vegetables are tender.
  For softer vegetables, remove the lamb after 25 minutes to rest, and roast the tray for a further 10–15 minutes.

• Finish & serve.
  Scatter over crumbled feta, olives, fresh herbs, and lemon wedges before serving.