Step 1

Preheat oven to 220C/200C fan-forced.

Step 2

Heat oil in large ameproof baking tray over high heat. Cook lamb for 2 minutes each side or until well browned. Remove from heat. Transfer lamb to a plate. Cover with foil to keep warm. Add potato, onion, thyme and stock to tray. Toss to coat. Transfer to oven. Bake for 15 minutes or until onion is almost tender.

Step 3

Add capsicum, lemon wedges and garlic. Toss to combine. Season with salt and pepper. Top with tomatoes. Bake for 15 minutes or until vegetables are just tender. Arrange chops on top. Sprinkle with olives and fetta. Bake for a further 10 to 15 minutes or until lamb is just cooked through and vegetables are tender and beginning to char. Sprinkle with extra thyme. Serve.