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Greek-Mediterranean everyday cooking — healthy, simple, flavorful
Adjustable stand — hold cookbook or tablet at eye level while cooking
Create vegetable noodles — zucchini, sweet potato, beet
Accessible Ottolenghi — Mediterranean-Middle Eastern vegetable-forward
Vegetable-first cooking — bold flavors, creative combinations
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Greek-Mediterranean everyday cooking — healthy, simple, flavorful
Adjustable stand — hold cookbook or tablet at eye level while cooking
Create vegetable noodles — zucchini, sweet potato, beet
Accessible Ottolenghi — Mediterranean-Middle Eastern vegetable-forward
Vegetable-first cooking — bold flavors, creative combinations
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Preheat the oven to 350°F. Place half the lamb over the base of a 12 cup rectangular ovenproof dish. Top with half the zucchini, half the tomato and half the onion and season. Top with the remaining lamb, zucchini, tomato and onion and season. Tuck the oregano sprigs into the dish. Combine the crumbled stock cubes, tomato paste and 1 cup of boiling water in a heatproof bowl with a pour spout, then pour into the dish. Cover and bake for 1 hour 10 mins or until the lamb is just tender. Uncover the dish and bake for 20 mins more or until browned, and cooked to desired temperature. Sprinkle with olives and extra oregano. Serve with lemon wedges and bread.