Greek Lamb Tray Bake

The weather is warming up and lamb was on special this week, making this greek lamb dinner a divine little hint of luxury. Lamb can be expensive, so we save it for a real treat. Here I've used shoulder to roast in the oven for 40 minutes. But this tray bake would also be lovely as a leg roast on the bone, or even with trimmed french cutlets. Just be sure to adjust your cooking time accordingly. Tray bakes are my godsend. Simple to put together and even simpler to cook. I adore any meal where you go throw something in the oven and the hard work is done for you. I do like to marinate the protein overnight for extra flavour.

In little Browns Bay, there is the most fantastic Greek grocery store calledTaste Greece. Not big at all, they import gorgeous olive oils, feta cheese and other Greek and Cypriot foods. Open Monday to Saturday, it is a beautiful haven with incredibly charming and knowledgeable staff. These guys sorted me out with 5 litres of the most luscious olive oil you've ever tried. Thick, unctuous and vivid in colour, I use it here to marinate the greek lamb. A gorgeous well flavoured olive oil is important, extra virgin won't impart the richness you're after.

So the night before, I make sure my pieces of lamb are all the same size and marinate them in a simple concoction of oregano, garlic, salt, pepper and of course, beautiful thick olive oil. A splash of red wine vinegar doesn't go astray, but otherwise keep it simple. Toss to combine and refrigerate overnight until you're ready with the vegetables.