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This easy Greek Lamb Traybake will transport you to a beautiful Greek island through your tastebuds - you can practically hear the lapping waves. Succulent lamb meatballs baked with peppers and potatoes in a zesty oregano dressing and then sprinkled with feta and mint before serving.



Total time

50 minutes




  • 500 g Lean lamb mince
  • ½ lemon ((juice and zest only))
  • 2 garlic cloves, (crushed)
  • 1 cup Fresh mint, (chopped)
  • 1 pinch Sea salt and black pepper
  • 1 egg, (beaten)
  • 50 g breadcrumbs
  • 6 charlotte new potatoes, (cut in to wedges)
  • 2 bell peppers, (cut in to chunks)
  • 1 red onion, (cut in to chunks)
  • 1 courgette, (sliced)
  • 10 cherry tomatoes
  • 2 tbsp olive oil
  • ½ lemon ((juice and zest))
  • 2 tbsp Garlic granules
  • 2 tbsp dried oregano
  • 1 pinch Sea salt and black pepper
  • 80 g Feta, (crumbled)
  • 1 cup Fresh mint, (finely chopped)
  • tzatziki
  • pitta breads


  1. Put all of the ingredients for the meatballs in to a bowl and mix well with your hands. Roll in to 16 meatballs and set aside.
  2. In a separate large bowl, add all the ingredients for the vegetables and mix well. Pour the vegetable mixture in to a large baking tray and then place the meatballs in any gaps.
  3. Put in a preheated oven at 200C for 40 minutes, stirring the vegetables and turning the meatballs over half way through.
  4. Sprinkle the feta and mint on top before serving with tzatziki and pita breads.

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