A Greek Lamb Traybake with lemony potatoes is a quick and easy way to get those gorgeous Kleftiko flavours in a fraction of the time. Perfect for summer dinners.
I love Greek food. Lots of lemon and oregano and just really fresh summery flavours. I also love traybakes.
Greek Lamb Recipes like lamb Kleftiko and Greek wraps are up there with some of my favourite things to make. So are these Greek Lamb Chops.
Lamb Chop Recipes are great because they are usually quick and easy, and a lot cheaper than a big joint of lamb. Perfect for midweek family meals.
This Greek Lamb Kleftiko Traybake is a great way to enjoy some yummy Greek Lamb flavours, without all the time, effort and expense that comes with some other Greek Recipes.
What is a Greek Lamb Traybake?
I like to think of this as a Kleftiko Traybake because I drizzle the lamb chops and potatoes with the same lemony oil that I use in my Lamb Kleftiko. It’s basically Greek lamb chops and potatoes in the oven, which sounds super simple.
You get all of the same great flavours but with a Lamb and Potato Traybake, it’s much faster to both prepare and cook.
For my Greek Style Lamb Traybake I keep things super simple with halved baby potatoes and lamb chops on a baking tray big enough for it all to sit on one layer.
I drizzle with lemon juice, oil, oregano, rosemary, and a little cinnamon and salt and pepper, and mix it all up with my hands so everything is well covered.
Then I throw on the squeezed-out lemon quarters and some bay leaves and bake.
How Long Should I Marinate Lamb Chops?
For this traybake, I actually don’t marinade my lamb chops at all. I just make sure they are well covered in oil and lemon juice, and then bake them covered with foil.
I find that this is usually enough to keep them nice and soft. Then I just uncover for another 15 minutes or so after giving it a little toss and draining off a little of the extra liquid (it is a juicy recipe, so some is fine, just carefully drain some off if it’s absolutely swimming) just to crisp the potato edges a little before serving.
What Are My Lamb Chops Tough?
If your Kleftiko Lamb Chops are really tough, sometimes it’s just the meat that you’ve used, and unfortunately, there’s not a lot that you can do about it.
You could try baking at a lower temperature.
Another option is to marinate the lamb in the oil and lemon juice for an hour or so first.
Simply mix the oil, lemon juice, rosemary, oregano, salt and pepper and cinnamon in a jug to make a Greek Marinade for Lamb Chops, before pouring over the lamb in a sealable bag or container. Then flip your lamb so that it’s well covered and place in the fridge for an hour.
When you are ready to bake, place the potatoes, lamb chops, lemon quarters and bay leaves on a baking tray and pour over any juice left in your tub or bag. Then follow this recipe.
Can You Use Lamb Steaks to Make a Greek Lamb Traybake?
Yes, you could absolutely make this Lamb Kleftiko Traybake with steaks.
Lamb steaks might be a little thinner than chops, but if you are baking covered it shouldn’t be enough that it alters the bake time. Maybe check after 45 minutes?
What to Serve with a Greek Lamb Traybake?
It’s a Greek Lamb Chop Traybake with potatoes. So, you don’t need to serve it with much. I tend to give us two chops each because lamb chops are tiny.
Some great side dishes for your Greek Lamb Traybake include:
- Greek Salad
- Flatbread
- Tzatziki
- Vegetables
I actually don’t like Feta or Olives, so a Greek salad is a little lost on me. I served this with a simple side salad and some store-bought wraps. Sometimes I make flatbread and tzatziki if I’ve got time.
Greek Lamb Traybake
Ingredients
- 6 Lamb Chops (or 2 each if you prefer)
- 1 kg New Potatoes (Scrubbed and chopped in half)
- 3 tablespoons Olive Oil
- 2 Lemons (cut into 1/4s)
- 1/2 teaspoon Cinnamon
- 2 tablespoons Oregano
- 1 tablespoon Rosemary
- Salt and pepper
- 5 Bay Leaves
Instructions
- Preheat the oven to 160 degrees (fan-assisted).
- Place the cut potatoes and lamb chops on a baking tray in a single layer.
- Drizzle with oil.
- Squeeze the lemon 1/4s over the top, but not too hard, leave some juice in the lemon, and retain the segments.
- Sprinkle over the cinnamon, oregano, rosemary and a good pinch of salt and pepper.
- Mix well, so everything is coated in oil and juice, I do this with my hands.
- Add the squeezed lemon quarters to the tray with the bay leaves.
- Loosely cover in foil.
- Bake for 1 hour.
- After an hour, remove from the oven and uncover, turn the oven up to 190 degrees.
- Carefully mix the potatoes and lamb to recoat in oil.
- At this point, there should be plenty of juice on the tray, but if there’s too much, and your potatoes are swimming in liquid, carefully drain some away.
- Then return the tray to the oven uncovered for a further 15 minutes to crisp the potatoes.
- Serve with salad and bread.
Notes
- If the potatoes are still firm in the centre, return to the oven for a further 10 minutes or so, you can re-cover for this if the potatoes or lamb are starting to look well done.
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
