lamb tray bake with mediterranean vegetables and pea pistou

Tray bakes are slowly becoming my ‘go-to’ mid-week meal solution of late and its obvious to see why.

The humble tray bake not only roasts everything to gorgeous goldenness but takes away all of the effort involved in cooking dinner.

I simply pop the ingredients onto a large oven tray, season with a little salt and pepper, add a few herbs and spices, drizzle with olive oil and pop into a lovely hot oven where it does all of the work for me.  Whilst dinner is roasting to perfection nestled in the oven I have the perfect chance to bath the kids or to tackle the last minute bits and pieces of the day.

So far I have tested chicken tray bakes, as well as salmon and sausage but todays lamb concoction has to be my favourite thus far.  The perfectly cooked lamb chops are nestled on a bed of mediterranean vegetables and ‘seasoned’ with a handful of kalamata olives and crumbled creamy shards of feta.  To serve, I went to the extra effort of whipping up a little pea pistou, which is basically blanched peas blitzed together with a big handful of basil, a little parmesan and a drizzle of olive oil.  The pea pistou dotted over the lamb tray baked was not only delicious but utterly gorgeous.

To serve, I simply popped the tray into the centre of the table and everyone helped themselves.  Harry loved picking his lamb chop and even made his way through a good helping of roasted vegetables.  The kids steered clear of the feta and olives, however the ‘big kids’ of the family were happy to eat the extras.

To create your own easy peasy lamb tray bake simply…

Begin by placing the lamb chops, dried oregano, minced garlic, lemon juice and olive oil into a large bowl and toss to combine.  Set aside to marinate for 25 minutes.

Preheat oven to 210 degrees celsius (410 F) and line an oven tray with baking paper.  Place the vegetables onto the prepared tray, season with salt and pepper, sprinkle over dried oregano and drizzle with a little olive oil.  Toss to combine and bake for 20 minutes.

Season the lamb chops with a little salt and pepper.  Add the lamb to the vegetables, along with the feta and olives and bake for another 20 minutes (flipping the lamb chops half way through) or until the lamb is lovely and golden and cooked to your liking.

Meanwhile, place the peas, parmesan, basil and olive oil into the large bowl of a food processor and pulse until smooth.

Decant into a small bowl and set aside.

Remove the cooked lamb/vegetables from the oven and rest for 10 minutes or so.

Dot the pea pistou over the cooked lamb and vegetables and garnish with a handful of fresh basil leaves.  Serve in the baking tray and enjoy family style.

lamb tray bake with mediterranean vegetables and pea pistou

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• Author: my lovely little lunch box
• Total Time: 1 hour

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Description

adapted from Sarah Wilson’s recipe published in Delicious Magazine, Issue 156, page 121

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Ingredients

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• 4 lamb chops
• 1 garlic clove, grated
• 2 tablespoons dried oregano
• juice of 1 lemon
• 4 tablespoons olive oil
• 1/4 (200 grams) japanese pumpkin, cut into 1 centimetre cubes
• 1 sweet potato, cut into wedges
• 1 red capsicum, cut into thick strips
• 1/4 cauliflower, cut into florets
• 1 carrot, cut into thick strips
• 1 red onion, cut into wedges
• 1 zucchini, cut into coins
• 100 grams feta, crumbled
• 1/2 cup (80 grams) kalamata olives, pitted
• 1 cup (120 grams) frozen peas, blanched
• 1/2 cup basil leaves
• 1/2 cup (125 ml) olive oil
• 1/3 cup (50 grams) parmesan, shaved
• basil leaves and lemon wedges, to serve

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Instructions

1. Place lamb, garlic, 1 tablespoon oregano, lemon juice and 2 tablespoons olive oil into a large bowl and toss to combine. Set aside to marinate for 20 minutes.
2. Preheat oven to 210 degrees celsius (410 F) and line an oven tray with baking paper. Place the pumpkin, sweet potato, capsicum, cauliflower, carrot, red onion and zucchini onto the prepared tray, season with salt and pepper, sprinkle over remaining dried oregano and drizzle with a little olive oil. Toss to combine and bake for 20 minutes.
3. Season the lamb chops with a little salt and pepper. Add the lamb, feta and olives to the vegetables and bake for another 20 minutes (flipping the lamb chops half way through) or until the lamb is lovely and golden and cooked to your liking.
4. Meanwhile, place the peas, basil, olive oil and parmesan into the large bowl of a food processor and pulse until smooth. Decant to a bowl and set aside.
5. Remove the cooked lamb/vegetables from the oven and rest for 10 minutes or so. Dot the pea pistou over the cooked lamb and vegetables and garnish with a handful of fresh basil leaves. Serve in the baking tray and enjoy family style.

• Prep Time: 20 mins
• Cook Time: 40 mins

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