Greek Lamb Traybake

• Lamb chop(800 g)
• Olive oil(4 tbsp)
• Lemon(1)
• Garlic(4 cloves)
• Dried Oregano(2 tsp)
• Paprika(1 tsp)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Potato(800 g)
• Red Onion(2)
• Bell pepper(2)
• Tomato(2)
• Black Olives(120 g)
• Feta(150 g)
• Flat Leaf Parsley(15 g)

Method

1. 1

   Heat the oven to 220°C. Cut the {Potato} into wedges, the {Red Onion} into thick wedges, the {Bell pepper} into chunky strips, and the {Tomato} into wedges. Finely grate or crush the {Garlic}. Zest half the {Lemon} and then cut it into wedges.

   ~10 min

2. 2

   In a large baking tray, toss the {Potato}, {Red Onion}, {Bell pepper}, and {Tomato} with {Olive oil}, half the {Garlic}, half the {Oregano}, half the {Salt}, and half the {Black pepper}. Spread everything out well, then scatter over the {Kalamata Olives}.

   ~8 min

3. 3

   Roast the vegetables for 20 minutes until the potatoes are starting to soften and take on some color.

   ~20 min

4. 4

   Meanwhile, rub the {Lamb chop} with the remaining {Olive oil}, remaining {Garlic}, {Lemon} zest, remaining {Oregano}, {Paprika}, remaining {Salt}, and remaining {Black pepper}.

   ~6 min

5. 5

   Remove the tray from the oven and turn the vegetables. Nestle the {Lamb chop} on top so the chops stay exposed. Roast for 18 minutes for juicy pink lamb, or a little longer if you prefer them more done.

   ~18 min

6. 6

   Scatter the {Feta} over the vegetables around the lamb and return the tray to the oven for 4 minutes, just until the cheese softens.

   ~4 min

7. 7

   Rest for 5 minutes, then finish with the {Fresh parsley} and serve with the {Lemon} wedges for squeezing over.

   ~5 min