Summer Lamb Traybake – Lamb Cutlets with Roasted Vegetables and Feta

Summer Lamb Traybake – Lamb Cutlets with Roasted Vegetables and Feta by @coxys_kitchen

British summers can be hit and miss, so this light Summer Lamb Traybake recipe is ideal for indoor cooking on cooler days. But if the sun is shining, these marinated lamb cutlets will be delicious cooked on the barbecue – and if you’re feeling adventurous why not roast the other ingredient on the barbecue too? Indoors or outdoors, it’s weather permitting.

Serves 2

Prep time: 20 mins

Cooking time 1 hour


  • 150g of a marinade of your choice
  • 4 – 6 lamb cutlets marinated for 2hrs
  • ½ medium cauliflower, cut into florets, incl. leaves
  • 4 medium potatoes, approx 500g, cut into quarters
  • 2 large tomatoes chopped into chunks
  • 250ml white wine
  • 70g feta cheese, cubed
  • Olive oil


  • 1 baby gem lettuce, quartered lengthways
  • 20 Kalamata olives


  1. Marinate the lamb cutlets in your chosen marinade, but save 2tbsp to add later. Place the marinated lamb in the fridge for at least two hours NOTE: I made a marinade using olives, lemons, onions, garlic, herbs, a little white wine and stock and blitzed everything together to create a paste
  2. Heat the oven to 225c and heat the baking tray for around 10mins
  3. Drizzle the tray with some oil and add the potatoes, then season with salt and pepper and drizzle with bit more oil. Give the tray a good shake, making sure that the potatoes are well coated and roast in the oven for 20 minutes
  4. After 20 minutes reduce the temperature to 200c, add the chopped tomatoes and the cauliflower stems (the tougher parts). Shake the tray so that everything is well combined, add half the wine and stir in the remaining 2tbsp of the marinade. Cover the tray with foil and roast for a further 20 minutes
  5. Take the lamb out of the fridge to bring up to room temperature
  6. Once the 20 minutes is up, scatter the cauliflower florets and kalamata olives (if using) and lay the lamb cutlets on top, add the rest of the wine and roast for 10 minutes
  7. After 10 minutes, turn over the lamb and (if using) lay the baby gem quarters to the tray so that they braise in the liquid. Scatter the rest of the cauliflower leaves and cubed feta and return the tray to the oven and roast for a final 10 minutes
  8. Serve on warmed plates and drizzle with the remaining juices from the pan

About Coxy’s Kitchen

Coxy’s Kitchen provides a private dining and home-cooking service throughout Yorkshire. With lockdown restrictions easing, it’s time to start planning long overdue catch-ups. Why not host a dinner party and let Coxy’s Kitchen take care of the cooking, while you spend quality time with friends and family. To make an enquiry or for an initial consultation, please email coxyskitchen@icloud.com

For more delicious recipes from Sarah


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