This flavourful and easy lamb steak traybake is such an easy roast recipe – and with minimal washing up! It’s sure to be a family favourite – after all, what could be better than a delicious (and pretty healthy) meal with minimal washing up?
I was approached by Schwartz to try using their herbs for a recipe. They’re actually the world’s largest producer of herbs, spices and seasonings and wow are they good! I settled on creating this deliciously simple baked lamb steak recipe with potatoes, tomatoes, olives and red onion.
Instead of using a dedicated seasoning blend, I decided to sprinkle the lamb and veggies with dried parsley and oregano – two of my favourite herbs! I love dried oregano – it’s so flavourful! I also used some cumin seeds for a warming Middle-Eastern flavour.
I did then fry the lamb before baking it to let the flavour infuse properly into the meat. After all, if there’s one thing that I just can’t have then it’s dull flavours!
The Schwartz herbs really packed a flavourful punch and added so much to the final dish! Even after baking, the flavours were clear and the juice/gravy that formed at the bottom of the pan was so gorgeously flavourful!
The cumin seeds with lamb are certainly a flavour combination that I’ll remember – the pairing is delicious! I’ll definitely be using it in future.
I also loved how simple this recipe is to follow since the assembly/prep time is very minimal! The only hands-on time (apart from stirring halfway through cooking) is at the beginning which means that you get to put your feet up while it cooks!
What do I need to flavour these easy lamb steaks?
You don’t need anything too unusual here – the ingredients are really pretty standard. So:
- 4 lamb steaks – one per person! Try to make sure that they’re all a roughly even size so that they take the same amount of time to cook.
- Cumin seeds to add warming flavour to the lamb and veggies.
- Dried parsley because it’s delicious!
- Dried oregano to add a more Mediterranean touch to this otherwise fairly Middle-Eastern dish
- Small potatoes – any all-round variety like Maris Pipers does well here since they’re being baked!
- A mix of olives. If you don’t like olives then you can decide to skip this, but I love olives and the salty-brine flavour that they bring to the dish!
- 2 red onions – onions add a great flavour to any dish and this is no exception!
- White wine to help add liquid and flavour to the gravy at the bottom of the pan. You could use stock here (or even water) if you prefer, but the flavour won’t quite be the same!
- Vegetable stock – I just used a stock cube to mix it up since you only need a little bit (100 ml)!
And that’s all! So nothing weird or wonderful – or too expensive! This baked lamb is just a simple and delicious no-fuss dinner!
How do I make these baked lamb steaks?
Again, the method for this recipe is pretty easy, It’s a fairly standard meat and veg traybake, just with cooking the lamb steaks a little on the hob first before baking to make sure that they’re lovely and golden brown!
- Preheat the oven and coat the lamb steaks in cumin seeds.
- Heat a little oil in a pan or baking tray (one that’s safe to go on the hob) and gently fry the lamb for 4-5 minutes or until browned. Remove them from heat.
- Add the onions, potatoes, tomatoes, olives and the rest of the herbs. Stir it all together.
- Drizzle over the wine and stock, then bake just until the potatoes are tender.
- Serve and enjoy!
See? Super simple! And really, the baking time on these lamb steaks is very minimal – just 15-20 minutes in the oven and 5 on the hob! It’s a super quick, healthy and flavourful dinner. Just thinking about it is making me hungry!
How should I serve this lamb traybake?
Honestly? Just serve the lamb steaks and veggies alone! It doesn’t need any extra side dishes etc. thanks to all the flavours and veggies in the dish itself. Sometimes, less is more!
You could add a little bit of bread to mop up any remaining gravy after you’ve eaten the lamb steaks – and butter the bread if you prefer, but that’s as far as I’d go!
If you’d like to garnish the dish, then I’d recommend just adding some fresh chopped parsley and oregano for a pop of green!
Disclaimer – This post was written in collaboration with Schwartz
Easy Lamb Steak Traybake with Herbs
Equipment
- Frying Pan (optional)
Ingredients
- 4 lamb steaks
- 4 tsp olive oil
- 2 tablespoons cumin seeds
- 1 tablespoon dried parsley
- 1 tablespoon dried oregano
- 500 g Baby Potatoes
- 200 g mix of olives
- 2 red onions
- 100 g tomatoes
- 50 ml white wine
- 150 ml vegetable stock (1 stock cube to the 100ml water)
Instructions
Option 1) Roast the lamb and vegetables together
- Preheat the oven to 200ºC / 180ºC fan / 350ºF.
- Peel and chop up the onions and potatoes and add them to the large roasting tray with the olive oil.
- Scatter in the tomatoes, olives and the rest of the herbs.
- Add the wine and the stock. Give it a good stir.
- On a separate plate, place the lamb steaks, drizzle with olive oil, and coat them with cumin seeds.
- Bake the vegetables in the oven for 10 minutes before adding the lamb steaks on top. Continue baking for another 10-15 minutes until the potatoes are cooked and the meat is as pink as you like it.
- Serve and enjoy.
Option 2) Roast the vegetables and fry the lamb steak
- Repeat the steps above for the vegetables and cook for 20-25 minutes, stirring halfway through.
- 5 minutes before the vegetables are done. Heat a frying pan to a medium heat with a little oil and gently fry the lamb for 4-5 minutes until browned on the outside and beautifully pink in the middle. (or to your preferred level).
- Serve straight away with the vegetables.
Nutrition
Please note that the nutrition information provided above is approximate and meant as a guideline only.
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Yum, can’t beat a good bit of roast lamb – especially when full of spices and herbs too!
I agree lamb is always a winner!
Oh I love dishes like this that you can just throw in the oven at let it see to itself. This looks perfect for a big family Sunday lunch!
I agree, simple but full of flavour 🙂
I don’t know why this is described as “British”/“English”. If it’s “British” that means all four nations cook it, and you missed out Scottish and Welsh.
Secondly, there’s no need to fry the lamb. Unforgivable! Just roast the veg for ten minutes then out the lamb on top of the veg and roast. The lamb should be pink inside.