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Middle Eastern Lamb Traybake Middle Eastern Lamb Traybake

Middle Eastern Lamb Traybake

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Preparation: 10 mins  (plus 0 mins marination)
Cooking: 20 mins
  • Ingredients
  • 8 lamb chops or cutlets
  • 3 tablespoons olive oil
  • 2 teaspoons honey
  • 1 garlic clove, crushed or finely chopped
  • 2 teaspoons ras el hanout or Moroccan seasoning
  • For the vegetables
  • 1 red onion, peeled and cut into wedges
  • 1 aubergine cut into small chunks
  • 2 courgettes, cut into chunks
  • 1 yellow pepper, deseeded and cut into strips
  • 1 red pepper, deseeded and cut into strips
  • Freshly milled salt and pepper
  • To serve
  • 60g baby mixed salad leaves
  • 1 handful freshly chopped coriander
  • 3 tablespoons ready-prepared hummus
  • Juice of ½ lemon
  • 2 teaspoons honey

•    In a small bowl, mix together 1 tablespoon oil, honey, garlic and ras el hanout. Preheat the oven at 200oC, 180oC Fan, Gas Mark 6.

•    Spread the vegetables over a large non-stick baking tray.  Add the remaining oil, season and toss gently. Add the lamb and brush the marinade all over.   Roast in the oven for 15-20 minutes, or until the lamb is cooked and the vegetables are tender.

•    Transfer the lamb and vegetables to a large warm plate, spread with the hummus, add the lamb and vegetables, serve with the salad leaves, coriander and the dressing.

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