Step 1

Preheat the oven to 230°C/210°C fan forced and grease a large, shallow non-stick baking tray.

Step 2

Finely chop 1 tbs of the rosemary leaves. Combine the chopped rosemary, lemon rind, 1 tbs juice, 1 tbs oil, 2 garlic cloves and 1 tsp dried oregano in a bowl. Add the lamb. Season, then toss to combine. Set aside to marinate.

Step 3

Place the potato, zucchini, capsicum and onion on the prepared tray and add 1 tbs lemon juice and the remaining rosemary, oil, garlic and oregano. Season. Toss to combine. Bake for 30 minutes or until golden and tender.

Step 4

Meanwhile, heat a large non-stick frying pan over medium-high heat. Cook the lamb, turning, for 2-3 minutes or until browned.

Step 5

Top the vegetables with lamb, olives and feta. Bake for a further 5 minutes or until the lamb is cooked to your liking. Sprinkle with the extra oregano and baby herbs, if using.