Greek lamb tray bake

Greek lamb tray bake

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(72 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, questions and tips

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22nd Jan, 2015
Love this! Great flavours! Raw patties freeze well.
6th Nov, 2014
I didn't have any mint so substituted Rosemary ( in moderation) instead and it really worked well. The patties still looked a bit pale so I would fry them off briefly next time to get browned appearance like the photo. Delicious and filling- using 500g mince for 4
24th Oct, 2014
Really tasty dish. I rolled the lamb patties in some flour to give extra crunch and a golden baked colour. When you stuff this lot into a pitta, it is pure heaven.
mishime's picture
12th Oct, 2014
I've made this loads of times now and it never disappoints. I don't like lamb mince so I always use lamb shoulder pieces and just spread them about instead of the meatballs. Lovely!
30th Sep, 2014
Used the quantities stated for 2 people only. Par-boiled the potatoes first, put the cherry toms in for the last 15 mins and the feta cheese in for the last 5 mins. Simple but nice!
1st Sep, 2014
Lost count of the number of times I've made this, an absolute hit with everyone. I prefer to brown the lamb balls in advance as it keeps the bake from going too soggy. Also, I like to add a touch of harissa to the lamb mix and we add the feta for the last 5-10 minutes in the oven and serve with pittas and tatziki. Delish.
maxineacikgoz's picture
23rd Jul, 2014
We just had this for dinner and it was delicious. Just wish we had made more of it! It'll become a regular in our household now.
31st Mar, 2014
Just had this for dinner and it was yummy. Simple to make an it will definitely go on the rotation list for weekday meals.
krieken's picture
27th Mar, 2014
Simple and yummy !
20th Mar, 2014
Absolutely love this recipe- especially in the summer. I always cook the potatoes for a while on their own first and like others have said, add the tomatoes later. I also make far more than the recipe states. It's also a brilliant recipe to feed a crowd as I've done before as you can increase the quantities by however much you like then serve with Tzatziki and pitta breads.


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