Lamb Tray Bake Recipes

NEW ENGLAND LAMB BAKE

New England Lamb Bake image

This dish is hearty and perfect for warming up on a chilly winter evening. The aroma is almost as delightful as the dish itself. -Frank Grady, Fort Kent, Maine

Provided by Taste of Home

Categories Dinner

Time 1h55m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 tablespoon canola oil
2 pounds boneless leg of lamb, cut into 1-inch cubes
1 large onion, chopped
1/4 cup all-purpose flour
3 cups chicken broth
2 large leeks (white portion only), cut into 1/2-inch slices
2 large carrots, sliced
2 tablespoons minced fresh parsley, divided
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon. salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
3 large potatoes, peeled and sliced
3 tablespoons butter, melted and divided

Steps:

Preheat oven to 375°. In a Dutch oven, heat oil over medium heat. Add lamb and onion; cook and stir until meat is no longer pink. Stir in flour until blended. Gradually add broth. Bring to a boil; cook until thickened, 1-2 minutes, stirring to loosen browned bits from pan. Add carrots, leeks, 1 Tbls. parsley, rosemary, salt, pepper and thyme. , Spoon into a greased 13x9-in. or 3-qt. baking dish. Cover with potato slices; brush with 2 tablespoons melted butter. Bake for 1 hour; brush the potatoes with remaining butter. Return to oven; bake until the meat is tender and potatoes are golden, 30 minutes to 1 hour longer. Cool briefly; sprinkle with remaining parsley., Freeze option: Before adding parsley, cover and freeze the baked, cooled casserole.To use, partially thaw in refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Reheat, covered, until a thermometer reads 165°, about 1 hour. Sprinkle with parsley.

Nutrition Facts : Calories 356 calories, Fat 13g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 631mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges

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

Ingredients

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

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

Ingredients

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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