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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21st Oct, 2013
rather bland - I put lots of seasoning in - maybe PLENTY means even more. Supermarket mince is always a bit dull mind you
29th Sep, 2013
This is a family favourite. Great option for Sunday lunch / supper. I added garlic bulbs cut in half and a quartered lemon. Good with pinenuts as well.
25th Aug, 2013
I added some dried cranberries and apricots to the meat balls - delicious! Any veg to roast works, i threw in most of what I had in the fridge. Even my 18 year old son who only appears to enjoy processed food, loved this meal. I have it 5 stars :)
17th Aug, 2013
Delicious! As others have said I did make some amendments because the quantities given weren't enough to feed four people. I used 500g of lamb mince, 80g of breadcrumbs and added two carrots, a green pepper and some olives. I had to divide the ingredients between two roasting trays, as there was no way they'd all fit in one! I slightly cheated by serving it with shop bought potato wedges, which I cooked separately. Like other people I also added the tomatoes, olives and pepper part way through cooking. This dish went down really well - everyone wanted seconds, it has such a lovely combination of flavours with the lamb, mint and feta. Will definitely be making this again.
19th Jul, 2013
I cheated and used ready-made lamb meatballs to make it simpler. Due to the time of year I used new potatoes and they cooked fine in the time. A good family meal - even our toddler enjoyed it.
21st May, 2013
Excellent meal enjoyed by all. I par-boiled the potatoe wedges first worked well
2nd Apr, 2013
Three words - beautiful, easy and delicious!!
23rd Feb, 2013
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.
20th Jan, 2013
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.
5th Jul, 2012
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.


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