No image available
Member recipe

Lamb Tray Bake

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Member recipe by


Serves 1

Quick simple lamb supper

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 2 loin lamb chops, trimmed
  • 1 medium potato, weighing approximately 6 oz (175 g)
  • 1 level teaspoon fresh rosemary
  • 1 small clove of garlic
  • 1 dessertspoon oil
  • 1 small onion, chopped
  • 2 ripe red tomatoes, peeled and chopped, or 2 level tablespoons tinned chopped Italian tomatoes
  • salt and freshly milled black pepper


    1. First of all peel the potato and cut it into small (½ inch, 5 mm) cubes, then put the cubes in a clean tea-cloth and dry them as thoroughly as possible. The rosemary should be crushed or bruised with a pestle and mortar, then finely chopped
    2. Next peel the garlic and cut a few slivers off; then, using a sharp knife, make a few little pockets in the chops and insert a small sliver of garlic into each one (the rest of the garlic should be chopped small). Now place the gratin dish on a high heat and heat the oil in it.
    3. As soon as it's hot add the cubes of potato, the onion and the chopped garlic and toss them around in the hot oil. Then make two spaces amongst the potato etc, and sit the chops in them. Sprinkle half the rosemary over the chops and the rest over the potatoes. Season everything with salt and pepper, then transfer the gratin dish to the high shelf in the oven to bake (uncovered) for about 25 minutes.
    4. After that remove the dish, spoon the chopped tomatoes into the potatoes, and return to the oven for a further 5 minutes. Then serve the chops with the potato mixture spooned over them.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
7th Nov, 2012
very nice receipe..but would suggest if anyone is going to try this then deffinately use freshly peeled and cut tomatos as they give alot more flavour than the tinned kind in my opinion.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.