Greek Style Lamb and Potato Tray Bake

Ingredients

• 4 desiree potatoes, thinly sliced
• ½ cup dry white wine
• 2 Tbsp red wine vinegar
• 4 boneless lamb leg steaks, diced into 3cm chunks (you need about 800g)
• ¼ cup Cobram Estate Lemon Infused Extra Virgin Olive Oil, plus extra to serve
• 1 red capsicum, sliced into 2cm strips
• 1 red onion, cut into thin wedges
• 2 cloves garlic, sliced
• 3 tsp dried oregano
• 2 sprigs rosemary
• 2 tsp honey
• Salt and pepper
• 200g haloumi, diced
• 1 zucchini, cut into batons
• Greek salad, to serve (optional)

Method

1. Preheat oven to 200C. Arrange potatoes in a large roasting pan. Pour in wine and vinegar, then cover tightly with foil. Bake for 20 minutes.
2. Put lamb, oil, capsicum, onion, garlic, oregano, rosemary and honey in a large bowl. Season and toss to coat.
3. Arrange on top of hot potatoes. Bake for 10 minutes.
4. Remove from oven and arrange haloumi and zucchini on top. Increase oven to 250C. Bake for a further 10 minutes or until vegetables and lamb are tender.
5. Serve lamb and vegetables drizzled with pan juices, and extra oil. Serve with Greek salad on the side if desired.