Greek lamb tray bake

Greek lamb tray bake

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(67 ratings)

Prep: 15 mins Cook: 40 mins


Serves 4
Give the family a taste of the Med with this satisfying one-pan lamb dish

Nutrition and extra info

Nutrition: per serving

  • kcal388
  • fat19g
  • saturates7g
  • carbs35g
  • sugars7g
  • fibre3g
  • protein22g
  • salt0.77g
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  • 50g fresh white breadcrumbs
  • 250g lamb mince



    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 onions, halved



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • large handful mint, chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 2 large potatoes, cut into wedges



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 courgettes, cut into batons



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 12 cherry tomatoes
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 50g feta cheese, crumbled


  1. 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.

  2. 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.

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Comments (68)

no1dolan's picture

Excellent meal enjoyed by all. I par-boiled the potatoe wedges first worked well

xlittlestephx's picture

Three words - beautiful, easy and delicious!!

grayhurley's picture

Wife loved the flavour but a little dry, will add more cherry tomatoes next time. Didn't think about the tzatziki, will try that next time.

richas111's picture

Lovely recipe and versatile to make changes to suit.
I roast the potatoes in a separate pan otherwise they go a bit soggy then I add them to the tray at the end. I also add peppers to bulk it out a bit.
Tried it last night with sweet potato and served with ainsley Harriet Moroccan cous cous which was nice.
I also always drizzle a bit of balsamic at the end and put the feta in a few mins before the end so it melts slightly.

fairystoryteller's picture

I make this quite a lot but agree with other reviewers that you need to double the recipe - no way would the quantities given feed four! I put the potatoes and patties in on their own first for about 20 minutes and then add the veg and cook for another 40 minutes. I don't use cherry toms, just extra courgettes. Nice with tzatziki and the mint really sets it off.

sarahkdouglas's picture

Absolutely delicious - you have to try this one! I used red peppers rather than courgettes, added olives, and sprinkled a bit of oregano over the veg. Served with herby yogurt and salad leaves - it went down a storm.

I agree about cooking the potatoes - next time I'll put them in 20 minutes before everything else. I'll probably also put the tomatoes in nearer the end too, as they all but disintegrated.

barryscuba's picture

I put the wedges in first for 10 mins to give them a start and it all cooked together brilliantly. Had twice now and a favourite of my wifes.

jessilou's picture

this went down a storm in our house. It is not enough on it's own, we made extra potato wedges/homemade chips to go with it but taste is fab. love lamb!

bblackcat09's picture

Very tasty indeed.

I used 450g of mince and the recipe quatities of breadcrumbs etc. I also chilled the patties in the fridge overnight before cooking this.

As others have said, the potatoes were not fully cooked and I had the bake in the oven for 50 mins. I also had t oreduce the number of corgettes as there wasn't enough room in my dish!

Nevertheless, very tasty and welcomed by all. We accompanied this with tzatkiki and greek salad. Yum!

talljan's picture

really good, tsatsiki with it went well- very popular

pewter's picture

Left my other half to make the meatballs whilst I was at work.Egg and mint omitted ! Still a fab easy meal.Bit heavy but lamb mince will be.Put in plenty of ground black pepper for seasoning, cooked for 50 minutes - all good.Will definately have many variations on this recipe.

charlenem's picture

This dish was very easy to make and quite filling. I've added mushrooms, aubergines, carrots and green peppers. Potatoes were boiled for a while and cut into thin wedges as I didn't think they would have been ready by the time as everything else. Served it with pitta bread and green salad. After drizzling oil on top of everything I also added garlic powder to add more taste. Everybody loved this and would definitely make it again!!

natregan's picture

So easy for a midweek recipe and really impressed with the flavours - even if you think you don't like feta, you probably will do in this one!! Served with some green beans which added nice contrast....or maybe a salad?

cookingmamma's picture

A lovely weekend dinner but the portion sizes are off ! I did 450g of lamb mince and doubled the veg to serve two adults and two hungry kids. Kept the egg and breadcrumbs the same though and the meatballs came out really well. It needs plenty of seasoning and I also let the feta melt a bit at the end. Served with a green salad, tzatziki and toasted pitta - really yummy.

helenrothwell's picture

Definitely agree that the portion size is wrong -- admittedly we left the feta in the fridge and completely forgot about it, but it only just about fed the two of us! Having said that, it was so scrummy! And, I think a couple of mezze-type sides would have made it feel just that bit more of a proper meal if you had been serving for 4 -- maybe some pittas, olives, green salad and hummus/tzatziki. Finally, don't get too-lean lamb -- it still holds together to make the patties, but the juices aren't so sweet and sticky. There are some things that should just be a little bit guilty...!

gerlinde's picture

Easy ,tasty, brilliant . Added red onion and redcapsicum , more zuchini before baking . Before serving added lemon squeezed, Greek olives and yoghurt for the patties. Everything was cooked perfectly. Will make this often

gerlinde's picture

Easy , brilliant ,tasty. Added red onion and red capsicum ,more courgette before baking. Before serving added squeeze of lemon, black olives, and greek yoghurt for the patties . The mint is essential in the lamb and on top. Everything was cooked perfectly.Will make this often.

adrian8156's picture

An absolute winner! So easy and extremely tasty. I added fesh Oregano with the mint and it really added some more Greekness. Oh and added asparagus with the veg. Yum.

liannewarner's picture

This was so good, have made it several times now. Followed the recipe exactly (half for two people) and though it looked like it wouldn't be enough it was actually really filling so was just the right amount. I just can't believe how far a little meat goes in this dish!

amyloureilly's picture

Delicious! I'd say this serves 2 though. I served with tzatziki which was really nice. My courgette and onion were cut too think and got a bit frazzled so next time I'd cut them bigger, and the potatoes smaller. Definitely will make this again with a few tweaks. Made some for the kids with mini meatballs and wedges and they went down a treat.


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