Mahnke Family Recipes- Greek Lamb Tray Bake

¹⁄₃ c / 50 g0.5 c / 75.0 g²⁄₃ c / 100 g1.0 c / 150 g fresh white breadcrumbs¹⁄₃ c / 50 g fresh white breadcrumbs
¹⁄₄ lb / 250 g³⁄₈ lb / 375.0 g¹⁄₂ lb / 500 g³⁄₄ lb / 750 g lamb mince¹⁄₄ lb / 250 g lamb mince
1 whole1 ¹⁄₂ whole2 whole3 whole egg, beaten1 whole egg, beaten
2 whole3.0 whole4 whole6 whole onions, halved2 whole onions, halved
1 large handful1 ¹⁄₂ large handful2 large handful3 large handful mint - chopped1 large handful mint - chopped
2 large3.0 large4 large6 large potatoes, cut into wedges2 large potatoes, cut into wedges
2 whole3.0 whole4 whole6 whole courgettes, cut into batons2 whole courgettes, cut into batons
12 cherry18.0 cherry24 cherry36 cherry tomatoes12 cherry tomatoes
2 T / 24 g3.0 T / 36.0 g4 T / 48 g6 T / 72 g olive oil2 T / 24 g olive oil
¹⁄₄ c / 50 g³⁄₈ c / 75.0 g¹⁄₂ c / 100 g³⁄₄ c / 150 g feta cheese, crumbled¹⁄₄ c / 50 g feta cheese, crumbled

Give the family a taste of the Med with this satisfying one-pan lamb dish

Heat oven to 350F/180C
Pop the breadcrumbs, lamb mince, egg and plenty of seasoning in a bowl.
Grate in half an onion and sprinkle in half the chopped mint.
Give everything a good mix and shape into 8 patties. Place on a large, shallow roasting tray.
Cut the remaining onion halves into wedges. Place them on the tray around the lamb patties with the potatoes, courgettes and cherry tomatoes.
Drizzle with olive oil and season.
Bake for around 40 mins, turning everything once, until the lamb is cooked though and the vegetables are tender.
Remove from the oven and sprinkle with feta and remaining mint.

Mahnke Family Recipes