Lemon rosemary traybake lamb
Ingredients
- 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
- 500g new potato thinly sliced
- 2 red peppers deseeded and thickly sliced
- 4 small vine tomatoes halved
- 50g black olive
- 3 tbsp caper drained and rinsed
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