This one-pan lamb bake with Greek flavours is easy to whip up in the Weber barbecue, using delicious fresh produce gathered from farm gates and country stores.
Whether at home or on the road, for me an easy dinner is a good dinner and extra points for a meal that can be cooked in one dish, pan, pot or tray. But easy one pan dinners don’t mean sacrificing flavour or nutrition and that’s definitely the case with this Greek Lamb Bake which I recently cooked in the Weber Baby Q.
There are many iterations of this basic recipe around and you can pick and choose your own ingredients to some degree depending on what’s in season and the availability of fresh produce wherever you are travelling.
I haven’t dictated quantities for this recipe either. Be guided by the number of people you are feeding and, let’s face it, when your baking meat and vegetables as opposed to a cake, you can be a lot more flexible with the details.
I am lucky enough to have a nephew who works on a sheep farm, and I had three racks in the freezer which I divided into 10 cutlets. I cooked enough veg to feed three adults for dinner and have some leftovers for lunch the next day.
Ingredients
- Three lamb racks cut into cutlets (10) or use loin or chump chops
- Olive oil
- Lemon juice
- Crushed garlic (jar is fine)
- Fresh or dried rosemary and oregano
- Salt and pepper
- Chat potatoes, quartered
- Zucchini, cut into bite size pieces
- Red onion, cut into wedges
- Cherry tomatoes, leave whole
- Red capsicum, cut into bite size pieces
- Feta cheese and kalamata olives to serve
Method
Place your cutlets or chops in a shallow baking dish. Combine olive oil, lemon juice, crushed garlic, rosemary, oregano and salt and pepper and pour the marinade over the lamb chops. Refrigerate overnight or for a few hours, turning once.
Prepare your vegies by chopping everything into generous bite-sized chunks. Leave tomatoes whole. Place in a baking dish or foil tray and coat completely in a generous splash of olive oil. Season with additional salt, pepper, rosemary and oregano.
Heat the grill on your barbecue to high and sear the chops for just a few minutes on each side so you have some nice colouring. Remove the chops from the heat, put them in a dish, cover with foil and let them rest while the vegies cook.
Lower the barbecue temperature to medium–high. Place a trivet on your barbecue grill for your baking dish of vegies. Cook these until your spuds are tender — about 45 minutes — turning regularly so they don’t stick to the bottom. Because of the moisture content of the tomatoes and zucchini these won’t be crispy roast vegies — they will be more the consistency of a ratatouille with lots of lovely flavoursome juices.
For the remaining 10 minutes or so of cooking time, place the lamb chops on top of the vegies to let them warm through.
Serve with fresh chopped rosemary and some cubes of Greek feta cheese and kalamata olives.
Kalí óreksi!
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