Greek Lamb Tray Bake Recipes

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LEMON & ROSEMARY TRAYBAKE LAMB

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



Lemon & rosemary traybake lamb image

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

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

GREEK FETA TRAYBAKE

Make this Greek-inspired traybake with feta, olives, pitta bread and tomatoes for an easy midweek meal, then use the leftovers for lunch the next day

Provided by Anna Glover

Categories     Dinner, Main course, Supper

Time 35m

Yield Serves 2, plus 2 lunchboxes

Number Of Ingredients 10



Greek feta traybake image

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Cut or tear the pitta breads into chunks or triangles and put on a large baking tray. Drizzle over 1 tsp oil and scatter over half the oregano and some black pepper, then toss to combine. Arrange the pitta pieces in a single layer and bake for 10 mins until golden and crunchy.
  • Remove the pitta chips from the tray, then add the onion wedges, beans and courgettes. Coat with the remaining oil and oregano, season and roast for 10 mins.
  • Toss in the tomatoes and olives, then scatter the feta over the top. Roast for another 10 mins, until the veg is soft and the feta is starting to turn golden. Scatter the pitta chips over the top or around the side of the tray, and squeeze over the lemon wedges before serving half the traybake. Leave the rest of the traybake to cool for use in the lunchboxes, see tip below.

Nutrition Facts : Calories 391 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 17 grams protein, Sodium 1.5 milligram of sodium

2 pitta breads
3 tsp olive oil
1 tsp dried oregano
1 red onion , cut into thin wedges
400g can butter beans , drained and rinsed
2 courgettes , halved lengthways and sliced on an angle
100g cherry tomatoes on the vine
20g Kalamata olives , pitted and halved
100g feta , cut into bite-sized chunks
1 lemon , cut into wedges

GREEK LAMB & MACARONI BAKE

A cross between moussaka and macaroni cheese, this thrifty Mediterranean pasta bake makes for a hearty meal

Provided by Cassie Best

Categories     Dinner, Main course

Time 1h35m

Number Of Ingredients 13



Greek lamb & macaroni bake image

Steps:

  • Heat the oil in a large pan, add the onion and cook for 10 mins until soft. Add the garlic and cook for 1 min more, then tip in the lamb mince, turn up the heat and brown, breaking up the mince with a wooden spoon.
  • Once the lamb is browned, add the cinnamon, crumbled stock cube, tomatoes and oregano. Stir well and simmer for 15 mins, covered, then for 15 mins, uncovered, until the sauce has thickened and the tomatoes have cooked down.
  • Meanwhile, cook the macaroni following pack instructions. Drain well. Heat oven to 200C/180C fan/gas 6.
  • Mix together the ricotta, most of the parmesan and the milk with plenty of seasoning, and stir into the macaroni. Tip the mince into a large baking dish, top with the macaroni mixture, and scatter over the remaining parmesan. Bake for 30 mins until golden and bubbling. Serve hot with garlic bread, if you like.

Nutrition Facts : Calories 548 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 1 milligram of sodium

1 tbsp olive oil
1 large onion, chopped
2 garlic cloves, crushed
500g lean lamb mince
1 tsp ground cinnamon
1 beef or lamb stock cube
2 x 400g cans chopped tomatoes
1 tbsp dried oregano
400g macaroni
250g tub ricotta
50g parmesan, grated
50ml milk
garlic bread, to serve (optional)

GREEK ROAST LAMB

If spring is in the air you don't want to be slaving over a hot oven, so make the most of seasonal lamb the easy way with this lazy roast

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 2h

Number Of Ingredients 8



Greek roast lamb image

Steps:

  • Heat oven to 240C/fan 220C/gas 9. Pound the garlic, half the oregano, lemon zest and a pinch of salt in a pestle and mortar, then add the lemon juice and a drizzle of olive oil. Stab the lamb all over with a sharp knife, then push as much of the herb paste as you can into the holes.
  • Tip the potatoes into a large roasting tin, then toss in the remaining olive oil and any remaining herb paste. Nestle the lamb amongst the potatoes, roast for 20 mins, then reduce the temperature to 180C/fan 160C/gas 4. Roast for 1 hr 15 mins for medium-rare, adding another 15 mins if you prefer your lamb medium. Baste the lamb once or twice with the juices and toss the potatoes. When the lamb is done to your liking, remove from the tin and let it rest. Throw the rest of the oregano in with the potatoes, scoop from the tin and keep warm.
  • Place the roasting tin over a medium flame, add the canned tomatoes and olives to the pan juices, then simmer for a few mins. Serve the lamb with the potatoes and sauce and a simple salad.

Nutrition Facts : Calories 685 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 59 grams protein, Sodium 0.54 milligram of sodium

1 large leg of lamb, about 3kg/6lb 8oz
6 garlic cloves
1 bunch oregano
zest and juice 1 lemon
6 tbsp olive oil
1 ½kg new potatoes
400g can chopped tomato
large handful pitted baby kalamata olives

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