Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
- 500grams lamb mince
- 2 medium red onions, one diced, one chopped into wedges
- 2 cloves garlic, peeled and minced
- 1 medium lemon, zest and juice
- 2teaspoons oregano
- 200grams feta, peeled and chopped
- 3 large red capsicums, deseeded and quartered
- 400grams cherry tomatoes
- 1 large zucchini, chopped
- 100grams black olives, pitted and drained
- 1tablespoons red wine vinegar
Description
This Greek inspired lamb meatball traybake packs plenty of vegetables into dinner.
Instruction tip
Scatter with fresh mint leaves to serve.
Method
Step 1 of 6
Pre-heat the oven to 180°C/160°C fan-forced. Mix the lamb mince, the diced red onion, garlic, a teaspoon of oregano and lemon zest in a large bowl. Crumble in half the feta and mix well.
Step 2 of 6
Roll the lamb mince into 16 meatballs and place in the fridge to firm up. In a large frying pan heat a drizzle of oil on a high heat and fry the meatballs for 5 minutes, turning often until browned. Place the meatballs on a plate.
Step 3 of 6
Place the tomatoes, capsicums, onion wedges and zucchinis in a large roasting dish, drizzle over oil and the rest of the oregano and roast for 20 minutes.
Step 4 of 6
Add the lamb meatballs, black olives and red wine vinegar to the roasting tray and roast for 10 minutes.
Step 5 of 6
Blitz the remaining feta and lemon juice in a blender with just enough water to create a smooth sauce consistency, 2-3 tablespoons.
Step 6 of 6
Serve the tray bake with feta sauce drizzled over the top.
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