Spruce up your Sunday dinner with this fresh and flavourful recipe from Sarah Wilson's The I Quit Sugar Cookbook.

Ingredients

Lamb Roast

• 1 tbsp olive oil, plus extra for drizzling
• 2 tsp chopped fresh oregano or 1/2 tsp dried
• Juice of 1/2 lemon (use the other half for the Minted Pea Pistou, recipe below)
• 2 small cloves garlic, crushed
• 4 lamb chops
• 2 small red onions, skin left on, sliced into wedges (not quite down to the root, water lily-like)
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 2 small zucchini, sliced into rounds
• Sea salt and freshly ground black pepper to taste
• 6 cherry tomatoes
• 1/4 cup black olives
• 1/4 cup cubed feta cheese
• Minted Pea Pistou (see recipe below)
• Fresh mint or oregano leaves for garnish
   

Directions

1 Preheat the oven to 400°F.

2 Combine the olive oil, oregano, lemon juice, garlic and lamb in a small bowl. Cover and refrigerate for at least 25 minutes (all day is fabulous).

3 Place the onions, bell peppers and zucchini in a large baking dish with a good drizzle of olive oil and season with salt and pepper. Bake for 25 minutes.

4 Add the lamb chops, cherry tomatoes, olives and feta to the baking dish and cook for another 20 minutes, turning the chops after 10 minutes.

5 Serve with Minted Pea Pistou and a sprinkling of mint or oregano leaves.

Ingredients

Minted Pea Pistou

• 1/2 cup frozen peas, blanched and cooled
• 1/2 cup fresh mint leaves
• Zest and juice of 1/2 lemon
• 1/4 cup extra-virgin olive oil
   

Directions

1 Combine all the ingredients in a blender or food processor and blend until smooth.

Prep & cook time: 1 hour
Serves: 2

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Excerpted from The I Quit Sugar Cookbook by Sarah Wilson. Recipes Copyright © 2015 Sarah Wilson, Photography copyright © 2015 Robert Palmer. Excerpted by permission of Clarkson Potter. All rights reserved.