Lemon & rosemary traybake lamb

Lemon & rosemary traybake lamb

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(3 ratings)

Prep: 15 mins Cook: 35 mins plus marinating


Serves 4
Get two of your 5-a-day with this simple Mediterranean-inspired one pan supper with tasty cutlets, new potatoes, peppers, olives and capers

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal473
  • fat24g
  • saturates8g
  • carbs27g
  • sugars9g
  • fibre5g
  • protein36g
  • salt2.3g
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  • lemon, zested and juiced, ½ sliced



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large garlic clove, crushed
  • 6 rosemary sprigs, leaves picked from 4 and chopped



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 8 lamb cutlet, trimmed of excess fat
  • 500g new potato, thinly sliced
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 2 red pepper, deseeded and thickly sliced
  • 4 small vine tomato, halved
  • 50g black olive
  • 3 tbsp caper, drained and rinsed



    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…


  1. Whisk 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.

  2. Toss 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.

  3. Remove 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.

  4. Place 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.

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Comments (4)

hjnich's picture

I made this as a veggie for non veggie friends. It was really simple to make and great for a dinner party as you can prep everything in advance and then it only takes 35 mins to cook and looks impressive. I will definitely make this again.

macinnes48's picture

I have cooked this twice now. The first time, to the recipe, slicing the potatoes thinly, although I did use more potatoes than suggested. Although it was good, the potatoes were overcooked. On my second attempt, I just halved the new potatoes, which meant they were perfectly cooked and nicely crisp. I also added more tomatoes and served with steamed broccoli. Favourable comments from everyone

poohead38's picture

This was delicious, I used lamb steaks and cooked it all for about longer than the recipe. The whole family loved it!

foodiecook's picture

We did this tonight and loved it. I didn't have any lamb cutlets so I used a piece of leg I had in the freezer (top end) I turned the heat down to 170 (fan) and sliced the potatoes into thicker chunks, put every thing , except capers and olives, in at once and cooked it for around an hour, turning the meat halfway through and then adding the capers and olives, lovely.

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