Roast Lamb Cutlet Tray Bake

by Jo Kenny

If you want to enjoy a delicious lamb roast but don’t want to invest the time, or let’s face it, quite a lot of cash, for a large lamb joint, then this dish is for you. Delicious lamb chops, cooked in one tray on a bed of vegetables and potatoes. Ready to enjoy in just 30 minutes.

Roasted Lamb Cutlet Tray Bake

Roast dinners are elite but they do come with a hell of a lot of washing up. So if you’re in the mood for something stress free then this tray bake really is ideal. All you need is a chopping board and a roasting tray.

Ingredients

  • Serves 4
  • 8 lamb cutlets
  • 1 tsp garlic granules
  • Handful of fresh thyme
  • 1 lemon
  • 6 large maris pipers, sliced
  • 2 large handfuls of Chantenay carrots
  • 1 large shallot, sliced
  • 1 bunch of asparagus
  • 4 garlic cloves
  • 2 tbsp olive oil
  • 1 tbsp Worcestershire sauce

Method

Preheat your oven to 180c.

Marinate the lamb cutlets in salt, pepper, garlic granules, thyme and the zest and juice of a lemon. Set aside. Marinating for a couple of hours is ideal.

Next, add your sliced potatoes to a roasting tray and then top with the carrots, shallot, asparagus and garlic cloves. Drizzle the olive oil over the veg (don’t worry if it feels less than normal, when you cook lamb in butter or oil it doesn’t need much as it is already fatty – the juices will cook the veg) and Worcestershire sauce, then top with the lamb cutlets. 

Roast in the oven at 180c for 30 minutes.

Recipe Overview

Roast Lamb Cutlet Tray Bake

An easy and delicious one-tray recipe.
Prep Time10 mins
Cook Time30 mins
Marinating time1 hr
Total Time1 hr 40 mins
Course: Main Course
Cuisine: English
Keyword: lamb, tray bake
Servings: 4
Calories: 500kcal
Cost: £15

Equipment

  • 1 Chopping board
  • 1 Knife
  • 1 Roasting tray

Ingredients

  • 8 Lamb cutlets
  • 1 tsp Garlic granules
  • 1 Handful of fresh thyme, chopped
  • 1 Lemon (zest and juice)
  • 6 Maris Piper potatoes, sliced
  • 2 Handfuls of Chantenay carrots
  • 1 Large shallot, sliced
  • 1 Bunch of asparagus
  • 4 Garlic cloves
  • 2 tbsp Olive oil
  • 1 tbsp Worcestershire Sauce

Lamb Cuts

Lamb cutlets look really attractive and deliver lovely sweet and tender meat. The best time and temperature for lamb depends on the cut but for medium rare lamb cutlets 30 minutes in the oven at 180c is sufficient. For a well-done cutlet leave them in an additional 5 minutes.

Lamb chops can also be swapped as an alternative cut of meat which works well at the same temperature and time for this dish.

More recipes

I hope you really love this lamb cutlets recipe, and here are some more easy one-pan recipes that I think you might enjoy as well:

Follow Girl Eats World

For more food content come and join the online Girl Eats World community! Don’t miss a recipe, giveaway or cooking news. I’m @jogirleatsworld across all social media channels.

Did you know that I have a cookbook?

That’s right, my debut cookbook launched April 2022! Cook It, Eat It, Live It is a vibrant and varied collection of personal recipes straight from my own dinner table, to guarantee no more boring dinners.

You’ll find recipes to suit all seasons and appetites, with inspirations taken from British, Japanese and Caribbean cuisine. Recipes are punctuated with travel stories, food diaries and a personal philosophy for the every day joy that food can bring to life.

Cook It, Eat It, Live It has received fantastic reviews! Check them out

TAP TO GET YOUR COPY NOW

 

 

Leave a Comment

Recipe Rating