- 1½ lemons, zested and juiced, ½ sliced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 tbsp olive oil
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 cutlets, trimmed of excess fat
- 500g new potato, thinly sliced
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 2 red peppers, deseeded and thickly sliced
- 4 small vine tomatoes, halved
- 50g black olive
- 3 tbsp caper, drained and rinsed
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
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.
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.
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.
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.