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Lemon & Herb Lamb Tray Bake
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Lemon & Herb Lamb Tray Bake

Juggling the demands of family dinner time? Try our quick and easy Lemon and Herb Lamb Tray Bake. Delicious lamb and vegetables you can prep in under 20 minutes, and then set and forget in the oven.
Makes 4 Serves
Prep Time 20 minutes
Cook Time 50 - 55 minutes
Easy As


1 tsp Gregg's Rubbed Oregano
1 tsp Gregg's Rubbed Rosemary
¼ tsp salt
1 clove garlic, crushed
Zest and juice from ½ lemon
4 x 100g lean lamb leg steaks
1 red capsicum, deseeded and cut into pieces
1 yellow capsicum, deseeded and cut into pieces
400g kumara, peeled and cut into 2 cm cubes
1 red onion, cut into wedges
2 Tbsp olive oil
1 punnet (250g) of cherry tomatoes, halved
Fresh mint leaves to garnish

NUTRITION INFORMATION: Average Quantity per Serving

Serving size (Avg): 390g

Energy 1500kJ
Protein 27.1g
Fat, total 14.0g
- saturated fat 2.7g
Carbohydrate 24.8g
- sugars 15.2g
Dietary Fibre 8.9g
Sodium 240mg
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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Made with


Step 1
Mix together Gregg's Rubbed Oregano and Rosemary, salt, garlic, lemon zest and juice. Place lamb leg steaks on a tray. Massage herb rub into the lamb. Cover and refrigerate while preparing the vegetables.
Step 2
Preheat oven to 200 °C (fan assisted). Place capsicums, kumara and red onion into a roasting tray in a single layer. Toss through olive oil. Cover dish with foil. Roast vegetables for 30 minutes.
Step 3
Remove the tray from the oven. Increase heat to 220°C (fan assisted).
Step 4
Place the prepared lamb steaks onto the vegetables and add the cherry tomatoes. Return tray to the oven and continue roasting uncovered for 20-25 minutes, until the steaks are just cooked and vegetables are tender.
Step 5
Serve lamb with the vegetables, garnished with mint, and your favourite vegetables on the side (beans, broccoli or spinach).


What do I need?
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Gregg’s Rubbed Oregano
Gregg’s Rubbed Rosemary
Zest and juice from lemon
lamb leg steaks
red capsicum
yellow capsicum
red onion
olive oil
punnet of cherry tomatoes
mint leaves
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