Lamb Rump and Baked Mediterranean Vegetables
We roast individual lamb rumps that have been rubbed with garlic and oregano on a bed of Zucchini, capsicum, potato, onion and cherry tomatoes. Then we finish the dish with a sprinkle of lemon, oregano and feta. It feels a little bit fancy but also stays true to the Mediterranean diet rules which we all know are so good for us! A glass of red wine would top this meal off nicely!
Ingredients
Lamb, Capsicum, Potatoes, Zucchini, Onion, Cherry tomatoes, Feta, Garlic, Meyer lemon, Olive oil, Kosher Sea salt, Oregano, Cracked black pepper.
Preparation and storage notes
If thawed, microwave for 2 mins on high, and then repeat for another 30 seconds if needed until warmed to your preference. If frozen, microwave on high for 5 mins, then repeat for another 30 seconds at a time. Serve when well heated through.
