This Mediterranean-inspired lamb chop traybake is packed full of flavour and makes a great mid-week dinner. Gently marinated and roasted with new potatoes, peppers and tomatoes, this one-pan dish also contains two of your five a day!

Ready in: 1 hour

Serves: 4

Ingredients

1 lemon, zested and juiced
½ lemon, sliced
2 tbsp olive oil
1 large garlic clove, crushed
6 rosemary sprigs with the leaves picked from 4 and chopped
8 lamb chops or cutlets
500g new potatoes
2 red peppers, thickly sliced
4 vine tomatoes, halved
50g black olives
3 tbsp capers – optional

Method

1. Whisk together the lemon juice, lemon zest, 1 tbsp olive oil, garlic and chopped rosemary leaves in a large bowl. Season well and mix again. Add the lamb and coat well. Set aside to marinade for 30 minutes.

2. Heat the oven to 220C.

3. Chop the potatoes and toss in ½ tbsp olive oil along with some seasoning. Tip into a large but shallow roasting dish and bake in the oven for 15 minutes.

4. Remove from the oven and shake well to loosen the potatoes. Place the peppers, lemon slice, rosemary sprigs and tomatoes in the dish. Drizzle with the remaining oil and season. Return to the oven for a further 10 minutes.

5. Finally, place the lamb on top of the vegetables. Scatter over the olives and capers then cook for a final 10 – 12 minutes, turning the lamb halfway. It should have a pink centre. Cook for a little longer if you prefer the lamb more well done. Serve straight from the dish.