Lemon & rosemary traybake lamb - Good Food Middle East

Ingredients

• 1½ lemons, zested and juiced, ½ sliced
• 2 tbsp olive oil
• 1 large garlic clove, crushed
• 6 rosemary sprigs, leaves picked from 4 and chopped
• 8 lamb cutlets, trimmed of excess fat
• 500g new potatoes, thinly sliced
• 2 red peppers, deseeded and thickly sliced
• 4 small vine tomatoes, halved
• 50g black olives
• 3 tbsp capers, drained and rinsed