Latest Recipes Lamb, Mustard, Garlic and Oregano Tray Bake - 30 Apr 1059

Lamb, Mustard, Garlic and Oregano Tray Bake

Serves 2


  • 2 tbsps oil, melted if necessary
  • 2 garlic cloves, crushed
  • 1 tsp mustard powder or 1 tbsp grainy mustard
  • 1 tsp oregano
  • 4 parings lemon rind, finely sliced
  • 2 tbsps lemon juice
  • Salt and pepper
  • 2 sticks celery, sliced
  • 1 medium parsnip, cut into small batons
  • 1 sweet potato, cut into chunks
  • 1 courgette, cut into thick slices
  • 1 red onion, cut into 8 wedges
  • 8 whole chestnut mushrooms
  • 2 thick lamb steaks or 4 lamb cutlets
  • Fresh chopped mint to garnish (optional)

A whole meal cooked on a tray, so simple and easy. If you line the tray too, there is very little washing up. You could serve green vegetables or salad as well, if you like, but there are plenty of roast vegetables to fill you up. Add the lamb partway through cooking if you prefer it still pink.


1. Preheat the oven to 200°C (180°C fan), gas mark 6 and line a large baking tray with foil or parchment, if you wish.

2. Place the oil, garlic, mustard, oregano, lemon rind and juice and some seasoning in a large pan or bowl and whisk to combine. Add the vegetables and toss to coat them with the oil mixture, then lift them out with a slotted spoon and spread them evenly on the tray.

3. Rub the lamb steaks with any remaining oil mixture then place them in among the vegetables. Bake in the middle shelf of the oven for 30-40 minutes or until the vegetables and lamb are cooked. Check halfway through cooking and move any vegetables that are browning too quickly to the centre of the tray.

Garnish with fresh mint and serve.