Italian Lamb and White Bean Tray Bake

    1 hour 5 minutes

    The beauty of tray bakes is that everything gets baked together so the vegetables take on the flavours from the meat.....and there is only one dish to wash up!

    2 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 2 teaspoons smoked paprika
    • 2 cloves garlic, crushed
    • 1 teaspoon finely grated lemon rind
    • 1 tablespoon finely chopped fresh oregano leaves
    • salt and freshly ground black pepper
    • 800g boneless leg of lamb
    • 1 large eggplant, diced
    • 2 zucchini, thickly sliced
    • 400g cherry tomatoes
    • 1 can (400g) cannellini beans, rinsed, drained
    • 1 tablespoon white balsamic vinegar or lemon juice
    • 1/2 cup fresh basil leaves

    Preparation:15min  ›  Cook:50min  ›  Ready in:1hour5min 

    1. Preheat oven to 200 degrees C. Combine the oil, paprika, garlic, rind and oregano in a small bowl. Season with salt and pepper. Rub half the oil mixture over the lamb. Place in a large baking dish. Roast for 30 minutes.
    2. Place the eggplant, zucchini and tomatoes in dish around the lamb and drizzle with the remaining oil mixture.
    3. Roast for 20 minutes or until vegetables are tender and lamb is cooked to your liking. Transfer lamb to a plate and cover to keep warm. Rest for 5 minutes before slicing thinly.
    4. Add the cannellini beans, balsamic and basil to vegetables and toss to combine. Serve vegetable and bean mixture with lamb. Drizzle with any pan juices.

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