Lamb Cutlet One Tray Bake

Low Carb Recipes Nutrition for Life

One tray meals are everyone's favourite. This Mediterranean inspired lamb bake recipe is filling, healthy, and so full of colour!

You can purchase selected LCHF ingredients for this recipe from our Online Pantry when clicking the Buy Now link.

CategoryCooking MethodTags, Rating
Yields3 Servings
Prep Time10 minsCook Time25 mins
 6 lamb cutlets
 1 tbsp minced garlic
 Juice and rind of 1 lemon
 1 tbsp olive oilBuy Now
 1 red chilli, chopped finely
 ½ cob corn, chopped in half
 ½ small eggplant
 ½ zucchini
 ½ yellow capsicum
 ½ red capsicum
 ¼ brown onion
 6 cherry tomatoes
 2 sprigs fresh rosemary
 Salt and pepper to taste
Serving Suggestion
1

Preheat oven to 180°C.

2

Add garlic, lemon juice and rind, olive oil, chilli, salt and pepper to a bowl to make a marinade.

3

Coat lamb well in marinade.

4

Slice vegetables into thick slices/chunks and add some olive oil, add seasoning of choice, mixing in a bowl.

5

Lay marinated lamb into a baking dish, top with vegetables, and cherry tomatoes. Top with remaining marinade.

6

Sprinkle with fresh rosemary and bake for 25-30 minutes.

7

Serve with our cumin spiced yogurt dressing.

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Low Carb Recipes Nutrition for Life

Shop for Low-Carb Ingredients & Products Online!

Check out our Nutrition for Life Pantry for Recipe Ingredients & Essentials for LCHF!

Shipping Australia Wide

Low Carb Recipes Nutrition for Life
Nutrition Facts

Servings 3


Amount Per Serving
% Daily Value *
Total Fat 16g25%
Net Carbohydrate 9g3%
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

CategoryCooking MethodTags, Rating
Yields3 Servings
Prep Time10 minsCook Time25 mins
 6 lamb cutlets
 1 tbsp minced garlic
 Juice and rind of 1 lemon
 1 tbsp olive oilBuy Now
 1 red chilli, chopped finely
 ½ cob corn, chopped in half
 ½ small eggplant
 ½ zucchini
 ½ yellow capsicum
 ½ red capsicum
 ¼ brown onion
 6 cherry tomatoes
 2 sprigs fresh rosemary
 Salt and pepper to taste
Serving Suggestion
1

Preheat oven to 180°C.

2

Add garlic, lemon juice and rind, olive oil, chilli, salt and pepper to a bowl to make a marinade.

3

Coat lamb well in marinade.

4

Slice vegetables into thick slices/chunks and add some olive oil, add seasoning of choice, mixing in a bowl.

5

Lay marinated lamb into a baking dish, top with vegetables, and cherry tomatoes. Top with remaining marinade.

6

Sprinkle with fresh rosemary and bake for 25-30 minutes.

7

Serve with our cumin spiced yogurt dressing.

ShareTweetSaveShareBigOven

Shop for Low-Carb Ingredients & Products Online!

Check out our Nutrition for Life Pantry for Recipe Ingredients & Essentials for LCHF!

Shipping Australia Wide

Timer

25 Minutes

 

Ingredients

 6 lamb cutlets
 1 tbsp minced garlic
 Juice and rind of 1 lemon
 1 tbsp olive oilBuy Now
 1 red chilli, chopped finely
 ½ cob corn, chopped in half
 ½ small eggplant
 ½ zucchini
 ½ yellow capsicum
 ½ red capsicum
 ¼ brown onion
 6 cherry tomatoes
 2 sprigs fresh rosemary
 Salt and pepper to taste
Serving Suggestion

Directions

1

Preheat oven to 180°C.

2

Add garlic, lemon juice and rind, olive oil, chilli, salt and pepper to a bowl to make a marinade.

3

Coat lamb well in marinade.

4

Slice vegetables into thick slices/chunks and add some olive oil, add seasoning of choice, mixing in a bowl.

5

Lay marinated lamb into a baking dish, top with vegetables, and cherry tomatoes. Top with remaining marinade.

6

Sprinkle with fresh rosemary and bake for 25-30 minutes.

7

Serve with our cumin spiced yogurt dressing.

Lamb Cutlet One Tray Bake