Get two of your 5-a-day with this simple Mediterranean-inspired one pan supper with tasty cutlets, new potatoes, peppers, olives and capers
Prep:15 mins
Serves 4
1 ½ lemons, zested and juiced, ½ sliced2 tbsp olive oil1 large garlic clove, crushed6 rosemary sprigs, leaves picked from 4 and chopped8 lamb cutlets, trimmed of excess fat500g new potato, thinly sliced2 red peppers, deseeded and thickly sliced4 small vine tomatoes, halved50g black olive3 tbsp caper, drained and rinsed
STEP 1Whisk the lemon zest and juice with 1 tbsp olive oil, the garlic, chopped rosemary leaves and seasoning. Add the lamb cutlets, toss to coat, then set aside to marinate for 30 mins if you have the time. Heat oven to 220C/200C fan/gas 7.STEP 2Toss the potatoes with ½ tbsp olive oil and some seasoning. Tip into a large, shallow roasting dish and put in the oven for 15 mins.STEP 3Remove the dish and shake to loosen the potatoes, then top with the peppers, lemon slices, rosemary sprigs and tomatoes. Drizzle with the remaining oil and some seasoning. Return to the oven for 10 mins.STEP 4Place the lamb cutlets on top of the veg. Scatter over the olives and capers. Cook for a final 10-12 mins, turning the lamb halfway until it is just pink. Serve straight from the dish.
