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Export 13 ingredients for grocery delivery
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.
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