One Pan Lamb Bean and Potato Bake
This isn’t an authentic Greek Meal but instead a combination of two Greek meals! I’ve drawn on Greece’s culinary palette for the ingredients (most of which you have seen me use over and over again), oregano, thyme, beans and potatoes and of course lamb. The two meals I have combined here are roast lamb and green bean stew. Combining both these recipes and packing it into one tray gives you the best of both worlds.
As so many of you have loved my one tray bakes, this is yet another to add to your ‘easiest meals to prep’ list needing only a moment to assemble and then placing it into the oven. A simple yet delicious wholefood meal is exactly what you want cook for you and loved ones on those busy weeknights.
I hope you enjoy this as much as we do. We have already cooked it 4 times in the last 3 weeks and every time it has pleased all. Enjoy x
4 lamb forequarter chops
400g flat green beans, washed and cut into half
3- 4 medium potatoes cut in quarters
1 tbs tomato paste
¼ cup water
2 tbs extra virgin olive oil
fresh thyme leaves
dried greek oregano
Line a tray with baking paper and preheat oven to 190C fan forced.
Place beans flat and spread out over tray.
Season lamb with sea salt, pepper, oregano and thyme leaves and place over beans.
In a bowl add the chopped potatoes and season with EVOO, sea salt, pepper and oregano. Combine well and spread amongst lamb and beans in the tray.
Dilute the tomato paste in the water and pour in between the meat and beans.
Cover tray with a sheet of baking paper but do not tuck in as you want the steam to release. Place in oven for 20 minutes covered. After the first 20 minutes uncover the tray and cook for a further 30 minutes.
Once cooked, serve hot with some pieces of crusty or toasted bread. Enjoy!