Jamie Oliver Lamb Madras Traybake

Looking for the ultimate one-pan comfort meal? Jamie Oliver Lamb Madras Traybake is a beautifully slow-roasted dish that brings together melt-in-your-mouth lamb, soft vegetables, and a bold Madras curry flavor. It’s warm, hearty, and deeply satisfying—perfect for a chilly evening when only something soul-soothing will do. I made this for a weekend dinner and the aromas alone were enough to gather everyone around the kitchen. (inspired by Jamie Oliver)

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 large potato
• 4 tomatoes
• 6cm (2.4 inches) piece of ginger
• 1 bulb garlic
• 15g (½ bunch) fresh coriander (including stalks)
• 12 cloves
• Olive oil
• Sea salt & black pepper

How To Make Jamie Oliver Lamb Madras Traybake

1. Prep the Oven & Kettle:
   Start by preheating your oven to 170°C (325°F). Boil a full kettle of water so it’s ready when needed.
2. Season the Lamb:
   Score the lamb shoulder on the skin side in a criss-cross pattern to help the flavors absorb and create a crispy top later. Season well with salt and pepper, then rub half the Madras curry paste into the meat.
3. Layer the Tray:
   In a deep roasting tray, scatter the yellow split peas evenly. Halve the onions and potato, then toss them in along with halved tomatoes, chopped ginger, whole garlic cloves (no need to peel), and chopped coriander. Add the remaining curry paste and stir to coat.
4. Add Liquid & Bake:
   Pour in 1.2 liters (about 5 cups) of boiling water. Nestle the lamb on top, then scatter the cloves over it. Cover tightly with foil that’s been lightly oiled to prevent sticking, and place in the oven. Roast for 4½ hours.
5. Uncover & Crisp:
   After 4½ hours, remove the foil and baste the lamb with the flavorful juices from the tray. Return it to the oven uncovered for 30 more minutes, until the top is golden and crisp.
6. Serve:
   Pull apart the tender lamb and discard the bone. Stir the garlic and potato into the split peas and vegetables to thicken and enrich the mixture. Spoon everything onto plates with a bit of the delicious curry-spiced broth.

Why I Love This Recipe

It’s bold, rich, and utterly comforting—everything a traybake should be. The lamb is so tender it falls apart with a fork, and the Madras curry flavors soak into the split peas and veg for maximum taste. Plus, it’s all made in one pan, which makes cleanup easy!

Recipe Tips

• Score the lamb well so the curry paste seeps in and the top crisps beautifully.
• Don’t skip the foil—it helps trap steam and soften the lamb during the slow roast.
• Baste before crisping to keep the lamb juicy and flavorful on the outside.
• Check tenderness at 4½ hours—if it doesn’t shred easily, give it a bit more time.
• Mix the garlic in—the cloves go soft and sweet, and add so much flavor when stirred into the peas.

How To Store and Reheat Jamie Oliver Lamb Madras Traybake

• Refrigerate: Let leftovers cool completely. Store in an airtight container in the fridge for up to 3 days.
• Freeze: Place cooled portions in freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Preheat oven to 180°C (350°F). Cover with foil and bake for 20–30 minutes until heated through. Or reheat individual portions in the microwave.

FREQUENTLY ASKED QUESTIONS

• Can I use boneless lamb instead?
  You can, but bone-in lamb adds more flavor during the slow cook. If using boneless, reduce cooking time slightly.
• Do I need to soak the split peas first?
  Nope! The long roasting time softens them perfectly—no pre-soaking needed.
• What can I use instead of Madras paste?
  Try another bold curry paste like rogan josh or tikka masala, but Madras offers the best heat and depth for this recipe.
• Can I add more vegetables?
  Absolutely—chunks of sweet potato or bell pepper work beautifully here.
• Is this recipe spicy?
  Madras curry paste has a medium kick, but you can adjust by using a milder paste or adding a splash of yogurt when serving.

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