Greek Lamb Tray


  • 12 tablespoons of fresh white breadcrumbs, made from 2 large slices
  •  2 lbs lamb mince
  • 1 egg, beaten (optional)
  • 3 garlic cloves
  • large handful mint
  • half green chilli
  • 1 large sweet onion
  • 2 large potatoes, cut into wedges
  • 2 zucchini, cut into batons
  • Cherry tomatoes
  • 2 tbsp olive oil
  • Fresh Feta cheese, cubed into small squares


  • Add bread, chilli, mint and garlic to a food processor. Chop everything finely.
  • In a large bowl, add breadcrumb mix and add salt and pepper.
  • To this, add a beaten egg, then the lamb mince, and mix thoroughly. Make small meatballs and keep aside.
  • Heat a heavy, frying pan on medium heat and add meatballs. Put a splatter screen if available over the pan. After 2-3 minutes shake pan so as to roll the meatballs and toss them around so they brown evenly. Continue this every 2-3 minutes, until the meatballs are lightly browned. The idea is to *almost* cook them, they will finish cooking in the oven later. As meatballs brown, remove from pan, and keep aside in a bowl.  Before adding the next batch, throw out the fat from the frying pan into the sink – do this carefully as pan and oil will be hot! You can also use kitchen towels to soak up the oil.
  • Heat oven to 400 F.
  • In the meantime, prepare vegetables: Cut Onion, zucchini and potato into large wedges. toss in a little olive oil and salt and pepper for seasoning. spread these evenly into deep oven trays (I used 2 trays).
  • Once oven is hot, slide in the trays and cook vegetables for 25 minutes.
  • Now, add the lamb meatballs, cherry tomatoes and cubed feta to the trays, placing them in between the vegetables.
  • Return to oven for another 15-20 minutes. The vegetables should have a nice brown crisp edges.

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