Lamb Traybake is a filling and healthy meal, packed with gorgeous flavours and nutritious veg. Even better, it’s all cooked on one tray, so there’s hardly any washing up!Jump to Recipe
I absolutely love a good traybake. You might call them sheet bakes, one pan roasts or something else entirely. Whether it’s sausages, salmon, chicken or even halloumi, there’s something so wonderful about throwing some veggies and meat onto a pan, drizzling them in oil or stock, adding some herbs or spices and baking. It’s a fantastic way to get plenty of vegetables into your evening meal, and there’s very little work involved, and hardly any washing up. What could be better?
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One of my favourite things about a traybake is that they are versatile. Sometimes, I roast my meat with peppers, onions, courgettes and potatoes. Basically, whatever I might have in, or I’ve grown in the garden. I think peppers drizzled with oil and roasted taste particularly good in the summertime, and work wonderfully well with salmon, or chicken and chorizo. Robyn always likes to have cherry tomatoes on hers too. She’s a big fan of a roasted tomato.
But, for my Lamb Traybake, I tend to go a little more autumnal. Instead of the sweet summery flavours of roasted peppers and juicy courgettes, I roast my lamb on a tray with sliced swede, carrots, parsnips and red onion. It’s super simple, but the swede is so sweet and yummy. I roast these in a little stock, and they cook really well.
How Many Does This Lamb Traybake Serve?
Well. I’m saying this Lamb Traybake recipe serves 2. But, there is plenty of veg. We tend to have some leftover, which the kids often have with some sausages. So, if you wanted it to serve more people, I would just add some extra lamb steaks.
What Kind of Lamb Should I Use in a Lamb Traybake?
I use lamb leg steaks when I make a traybake. You could use chops instead, I just prefer steaks. If you use anything that’s a lot thicker than a lamb leg steak you might want to cook them for a little longer to make sure they are cooked through. 20 minutes is perfect for these thin steaks.
How to Serve Lamb Traybake?
I pile the veggies high into a bowl and add a lamb steak to the top. You could add a little mint sauce is you wanted, or pour on some of the stock from the pan, but I like mine just as it is.
What Veg Work Well?
I love swede like this, the thick sweet slices are really nice. You could add potato or sweet potato too if you wanted, just make sure they are peeled and thinly sliced so that they cook evenly. I always use carrots and parsnips because they’re my favourites, but you could swap your veg out too if you prefer other things.
How to Use Lamb Traybake Leftovers
If you’ve got anything left, pop it in a sealed tub in the fridge and eat within 2-3 days. Making sure any meat is re-heated until piping hot. If you’ve just got veg left, reheat on a tray with either a little oil or stock and serve on the side of another meal. My kids really like it all with baked sausages or chicken breasts.
- 200 ml Vegetable Stock
- 1 Medium Swede – Peeled and sliced (around 4mm for all)
- 4 Large Carrots – Peeled and sliced
- 4 Parsnips – Peeled and sliced
- 1 Red Onion – Peeled and chopped into 8 Chunks
- 2 Lamb Leg Steaks
- Salt and pepper
- 1 tsp Rosemary
- Preheat the oven to 180 degrees (fan assisted)
- Lay the sliced veg and onion on a deep tray
- Pour over the stock
- Season well with salt, pepper and rosemary
- Bake in the oven for 30 minutes
- Spray the lamb with a cooking spray and season with salt, pepper and a little rosemary
- Remove the veg from the oven and flip it as well as you can
- Nestle the lamb on top
- Bake for a further 20 minutes until the lamb is cooked and the veg is soft
- Serve straight from the oven