This easy and hearty Jamie Oliver Lamb Madras Traybake is a perfect comfort meal. With tender lamb, split peas, and a rich, flavorful Madras curry paste, it’s simple to make and packed with spices. The slow-roasting process ensures the lamb is melt-in-your-mouth, while the vegetables soak up all the tasty juices.
Ingredients Needed
- 1 x 2kg (4.4 lb) higher-welfare lamb shoulder, bone-in
- 1 x 180g (6.3 oz) jar of Madras curry paste
- 250g (1¼ cups) yellow split peas
- 4 red onions
- 1 potato
- 4 tomatoes
- 6cm (2.4 inches) piece of ginger
- 1 bulb of garlic
- ½ a bunch (15g / 0.5 oz) of coriander
- 12 cloves
- Olive oil
How To Make Lamb Madras Traybake
- Preheat the Oven: Preheat the oven to 170°C (325°F, gas mark 3), and boil the kettle.
- Prepare the Lamb: Lightly score the skin side of the lamb in a criss-cross fashion, season with sea salt and black pepper, and rub half of the curry paste into the meat.
- Prepare the Tray: Place the yellow split peas into a large, high-sided roasting tray. Peel and halve the onions and potato, and add them to the tray. Halve the tomatoes, peel and chop the ginger, break up the garlic bulb, and roughly chop the coriander (stalks and all). Add everything to the tray along with the remaining curry paste.
- Add Water and Roast: Stir in 1.2 liters (5 cups) of boiling water, then place the lamb on top. Scatter the cloves over the lamb, tightly cover the tray with oiled tin foil, and carefully transfer it to the oven. Roast for 4½ hours, or until the lamb is tender and melt-in-your-mouth.
- Final Roasting: After 4½ hours, remove the foil, baste the lamb with the juices from the tray, and roast for an additional 30 minutes, or until golden and crispy.
- Serve: Pull chunks of meat from the lamb and divide them between serving plates, discarding any bones. Break up the potato, squeeze out the soft garlic, and stir both through the split peas and veggies. Plate up with some of the tasty juices.
Recipe Tips
- Score the Lamb Well: Lightly score the skin in a criss-cross pattern to help the curry paste penetrate the meat and create a crispy texture on top.
- Don’t Skip the Foil: Cover the tray with tin foil tightly during the first part of cooking to lock in moisture and make the lamb tender.
- Baste the Lamb: In the last 30 minutes, baste the lamb with the cooking juices to get a golden, crispy finish on the outside.
- Check the Lamb’s Tenderness: After 4½ hours, check if the lamb is super-tender by gently pulling at the meat; it should easily fall off the bone.
- Stir the Veggies Well: After removing the lamb, make sure to mix the softened garlic and potato into the peas and vegetables to absorb all the delicious flavors.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Lamb Madras Traybake cool to room temperature before storing it in an airtight container. It can be kept in the fridge for up to 3 days.
- Freeze: After cooling, store the traybake in a freezer-safe container. It will be kept in the freezer for up to 3 months. To serve, thaw in the fridge overnight before reheating.
- Reheat: Preheat your oven to 180°C (350°F). Cover the tray with foil and heat for about 20–30 minutes until the lamb is warm.
Nutrition Facts
Serving Size: 1 serving (based on 8 servings per recipe)
- Calories: 633
- Total Fat: 36g
- Saturated Fat: 15.6g
- Total Carbohydrate: 38.6g
- Dietary Fiber: 5.2g
- Sugars: 10.4g
- Protein: 37.4g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken In Baked Bread Sauce
- Jamie Oliver Sichuan Pepper Beef Brisket
- Jamie Oliver Georgia Roast Chicken Recipe
- Jamie Oliver Blackened Fish Tacos
Jamie Oliver Lamb Madras Traybake
Description
This easy and hearty Jamie Oliver Lamb Madras Traybake is a perfect comfort meal. With tender lamb, split peas, and a rich, flavorful Madras curry paste, it’s simple to make and packed with spices. The slow-roasting process ensures the lamb is melt-in-your-mouth, while the vegetables soak up all the tasty juices.
Ingredients
Instructions
- Preheat the Oven: Preheat the oven to 170°C (325°F, gas mark 3), and boil the kettle.
- Prepare the Lamb: Lightly score the skin side of the lamb in a criss-cross fashion, season with sea salt and black pepper, and rub half of the curry paste into the meat.
- Prepare the Tray: Place the yellow split peas into a large, high-sided roasting tray. Peel and halve the onions and potato, and add them to the tray. Halve the tomatoes, peel and chop the ginger, break up the garlic bulb, and roughly chop the coriander (stalks and all). Add everything to the tray along with the remaining curry paste.
- Add Water and Roast: Stir in 1.2 liters (5 cups) of boiling water, then place the lamb on top. Scatter the cloves over the lamb, tightly cover the tray with oiled tin foil, and carefully transfer it to the oven. Roast for 4½ hours, or until the lamb is tender and melt-in-your-mouth.
- Final Roasting: After 4½ hours, remove the foil, baste the lamb with the juices from the tray, and roast for an additional 30 minutes, or until golden and crispy.
- Serve: Pull chunks of meat from the lamb and divide them between serving plates, discarding any bones. Break up the potato, squeeze out the soft garlic, and stir both through the split peas and veggies. Plate up with some of the tasty juices.
Notes
- Score the Lamb Well: Lightly score the skin in a criss-cross pattern to help the curry paste penetrate the meat and create a crispy texture on top.
- Don’t Skip the Foil: Cover the tray with tin foil tightly during the first part of cooking to lock in moisture and make the lamb tender.
- Baste the Lamb: In the last 30 minutes, baste the lamb with the cooking juices to get a golden, crispy finish on the outside.
- Check the Lamb’s Tenderness: After 4½ hours, check if the lamb is super-tender by gently pulling at the meat; it should easily fall off the bone.
- Stir the Veggies Well: After removing the lamb, make sure to mix the softened garlic and potato into the peas and vegetables to absorb all the delicious flavors.
Jamie Oliver Lamb Madras Traybake