Spring Lamb Tray Bake Recipe
I love lamb, is it just me or does it feel like a real treat? Lamb is like the comfort blanket of foods, it’s my most delicious roast and takes me back to Sundays growing up. Tender, beyond flavour filled meat to consistently make my mouth water. I definitely feel a bit flat at the moment. 5 days out of 7 the weather is damp and grey and I rarely go to bed without my hot water bottle, and the dog. I am such a hog, the only way to lift my spirits is with some delicious nosebag and so I spent a lovely afternoon with face buried in some food mags my lovely sister bought for me. The result of this me-time is today’s comfort food laden Spring Lamb Tray Bake recipe.
This recipe came from a top publication called One Pots from the BBC Good Food collection.
Expect to see a bit of this mag, as I literally turned the corner down on most pages, it was so full of brilliant recipes. The Spring Lamb Tray Bake caught my eye for a couple of reasons – a) lamb b) lamb and c) one pot, so only one crusty tray to wash up. This dish is quick, contains super fresh flavours and tastes amazing. We devoured the whole lot and I wished I’d made double. I chose Barnsley chops for my tray bake as they are bigger than most lamb chops and it was 6 for a tenner on Ocado. But, do feel free to choose the lamb cut of your choice. I was looking for crispy bits and tender meat and enough for the four of us without the usual bankruptcy which goes with buying lamb.
I have so much to be thankful for, I shouldn’t be such an old misery knickers, but at this time of the year I am just desperate to see the back of the winter. This Spring Lamb Tray Bake cheered me right up and I may have even have managed a tiny smile on my face. Bloody hurry up now spring, we are all waiting for you.
Mouthwatering line up today. A dish created with these ingredients could be nothing but delicious. It does look a little spud heavy, however, we love to carb load in our house, especially when the lamb is the pricey element of the dish.
Make a start by taking a hob proof baking tray and pre heating the oven to around 180 degrees fan assisted. It took me two goes to find a tray big enough for the potatoes and not too unattractive for the post. You won’t have that problem, but if you’re going to serve this at the table, your least unattractive pan would be best. Add the first 2 tablespoons of olive oil and heat the pan over a medium high heat. Add the seasoned lamb and brown for a couple of minutes on either side before popping on a plate for a moment.
I can smell this tender lamb from here.
Peel, if you can be arsed, and cube the potatoes then add the final 2 tablespoons of oil to the now vacant lamb pan. Toss in the potatoes and give them a good stir to coat and start to brown evenly.
After 5 minutes or so, add the cloves of garlic, no need to peel these, just flatten a little with the back of a knife. Artistically toss on the rosemary sprigs then tuck the browned lamb in amongst the potatoes.
Give this all a bloody good season then put in the pre heated oven for 15 minutes or so. The lamb and potatoes will be crisping and smelling amazing. When the time’s up, pop on the tomatoes and drizzle them with a tablespoon of balsamic vinegar for added pizzazz *under utilised word of the week* .
Put this back in the oven for a further 5 to 10 minutes. The tomatoes will be bursting and releasing their tomato based juices into the dish.
Garnish with some fresh parsley and serve with the greens of your choice. I went buttered spinach, because I love it. Devour whilst piping hot, quite possibly burning the roof of your mouth such will be your haste to inhale it.
My love affair with lamb continues and I fear will never cease. Especially when recipes like this step into my path. And barely any washing up, how could you not love this dish.
Spring Lamb Tray Bake Recipe
Serves 3 to 4 dependent on appetites and chop size
You will need a nice big hob proof baking tray
6 to 8 lamb chops, I used 6 Barnsley chops
4 tablespoons olive oil, divided
1 kg potatoes, roughly cubed, I left the skins on
4 cloves garlic, skin on, squashed
a few good sprigs fresh rosemary, 5 or 6
250g vine tomatoes, cherry ones if you like, I only had big ones
1 tablespoon-ish balsamic vinegar
Generous amounts of salt and pepper
Chopped fresh parsley, mint or rosemary to garnish and a green vegetable to serve
Pre heat your oven to around 180 degrees fan assisted.
In a hob proof baking tray add 2 tablespoons of olive oil and place the tin on the hob over a medium high flame. Add your seasoned chops and cook for a couple of minutes on each side until just browning. Place on a plate once browned.
Add the final two tablespoons of oil to the pan. Peel the potatoes if you like, if not just roughly cube then add to the pan you’ve just browned the chops in. Toss them around in the oil for 5 minutes or so or until the potatoes are starting to brown. Tuck the chops back into the pan in between the potatoes. Throw in the garlic cloves, skin on just smashed with the back of a knife, and then strew on the rosemary sprigs. Give it all a final season with plenty of salt and pepper then put in the oven for 15 minutes.
When the time is up, lay the tomatoes on top of the lamb and potatoes in random fashion, drizzle on the balsamic vinegar then return to the oven for another 5 to 10 minutes or until the lamb is crisp and the potatoes are golden.
Garnish with some freshly chopped parsley and serve with some buttered spinach or a green of your choice.