Greek Lamb Tray Bake Recipes

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GREEK LAMB TRAY BAKE



Greek lamb tray bake image

Give the family a taste of the Med with this satisfying one-pan lamb dish

Provided by Good Food team

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 10

50g fresh white breadcrumbs
250g lamb mince
1 egg , beaten
2 onions , halved
large handful mint , chopped
2 large potatoes , cut into wedges
2 courgettes , cut into batons
12 cherry tomatoes
2 tbsp olive oil
50g feta cheese , crumbled

Steps:

  • Heat oven to 200C/180C fan/ gas 6. Pop the breadcrumbs, lamb mince, egg and plenty of seasoning in a bowl. Grate in half an onion and sprinkle in half the chopped mint. Give everything a good mix and shape into 8 patties. Place on a large, shallow roasting tray.
  • Cut the remaining onion halves into wedges. Place them on the tray around the lamb patties with the potatoes, courgettes and cherry tomatoes. Drizzle with olive oil and season. Bake for around 40 mins, turning everything once, until the lamb is cooked though and the vegetables are tender. Remove from the oven and sprinkle with feta and remaining mint.

Nutrition Facts : Calories 388 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 0.77 milligram of sodium

ROAST GREEK LAMB WITH TZATZIKI, ROASTED VEGETABLES, AND GREEK SALAD



Roast Greek Lamb with Tzatziki, Roasted Vegetables, and Greek salad image

Sunday roasts and summer are two of my favorite things. But when it's too hot outside, the last thing you want is a full roast with gravy and all the trimmings. It just seems wrong. It's also far too hot to be in a kitchen for long. Greece is famous for its lamb dishes. So what better way to rewind on a warm summer Sunday afternoon than create this laid-back, slow-roasted Greek feast?

Provided by Try This Recipe!

Categories     Meat and Poultry Recipes     Lamb

Time 4h20m

Yield 8

Number Of Ingredients 24

1 (3 pound) leg of lamb
2 cloves garlic, sliced
3 sprigs fresh rosemary
5 large bay leaves
salt
1 eggplant, cut into 1-inch chunks
1 zucchini, cut into 1-inch chunks
1 red onion, cut into 1-inch chunks
7 large potatoes, thinly sliced
2 tablespoons olive oil, or as needed
sea salt to taste
½ cucumber, grated
½ cup mint leaves, chopped
1 pinch dried oregano, or to taste
salt to taste
1 cup Greek yogurt
6 large tomatoes on the vine, thinly sliced
1 cucumber, thinly sliced
1 red onion, thinly sliced
½ cup whole black olives
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 (4 ounce) package feta cheese
3 pinches dried oregano

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Open the "pocket" on the wide end of the leg of lamb and stuff with some garlic slices, 1 rosemary sprig, 1 bay leaf, and salt. Make 3 long incisions in the top of the leg with your knife. Stuff remaining garlic, rosemary sprigs, bay leaves, and some salt into the incisions. Season well with salt all over.
  • Season eggplant, zucchini, and 1 red onion with salt and tumble into a roasting pan. Place the leg of lamb on top.
  • Roast in the preheated oven for 20 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and cover pan with aluminum foil. Continue baking until lamb is tender, about 2 hours 30 minutes.
  • Spread potatoes on a baking sheet. Drizzle with 2 tablespoons olive oil and season with sea salt. Place in the bottom third of the oven. Bake lamb and potatoes for 30 minutes. Remove lamb and let rest while potatoes finish cooking, about 30 minutes more.
  • Combine grated cucumber, mint, oregano, and salt in a bowl. Mix in yogurt until well combined. Refrigerate until ready to serve.
  • Combine tomatoes, sliced cucumber, sliced red onion, and black olives in a deep-sided dish. Drizzle 3 tablespoons olive oil and red wine vinegar on top. Place feta on top and cover with dried oregano.
  • Carve lamb and serve on a big platter. Scoop out vegetables and juices from the roasting pan and add to the platter. Place roasted potatoes, tzatziki, and Greek salad nearby.

Nutrition Facts : Calories 663.6 calories, Carbohydrate 73.9 g, Cholesterol 87.5 mg, Fat 28.1 g, Fiber 12.5 g, Protein 32 g, SaturatedFat 10 g, Sodium 390.4 mg, Sugar 11.6 g

LEMON & ROSEMARY TRAYBAKE LAMB



Lemon & rosemary traybake lamb image

Get two of your 5-a-day with this simple Mediterranean-inspired one pan supper with tasty cutlets, new potatoes, peppers, olives and capers

Provided by Lucy O'Reilly

Categories     Main course

Time 50m

Number Of Ingredients 10

1 ½ 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 potato , thinly sliced
2 red peppers , deseeded and thickly sliced
4 small vine tomatoes , halved
50g black olive
3 tbsp caper , drained and rinsed

Steps:

  • Whisk the lemon zest and juice with 1 tbsp olive oil, the garlic, chopped rosemary leaves and seasoning. Add the lamb cutlets, toss to coat, then set aside to marinate for 30 mins if you have the time. Heat oven to 220C/200C fan/gas 7.
  • Toss the potatoes with ½ tbsp olive oil and some seasoning. Tip into a large, shallow roasting dish and put in the oven for 15 mins.
  • Remove the dish and shake to loosen the potatoes, then top with the peppers, lemon slices, rosemary sprigs and tomatoes. Drizzle with the remaining oil and some seasoning. Return to the oven for 10 mins.
  • Place the lamb cutlets on top of the veg. Scatter over the olives and capers. Cook for a final 10-12 mins, turning the lamb halfway until it is just pink. Serve straight from the dish.

Nutrition Facts : Calories 473 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 36 grams protein, Sodium 2.3 milligram of sodium

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