lamb and vegetable-bake

Lamb Recipe: Lamb and Vegetable Bake.

Quick Lamb and Veg Bake

(from Wham Bam Lamb)

prep 5 mins
cook 20 mins
serves 2


350g cold roast leg or shoulder of Scotch Lamb, thinly sliced or shredded (or 350g neck fillet of lamb, thinly sliced and flash-fried)
300g selection of chargrilled aubergine, courgettes , onions, peppers etc from the supermarket deli counter
4 large tomatoes, thinly sliced
1 tsp dried oregano


300g plain Greek-style yogurt (not too low fat)
1 egg yolk
3 tbsp grated parmesan, plus extra for the top


Preheat the oven to 220°C and place a baking sheet on the middle shelf to heat.

Grease a shallow oven proof dish and layer the meat and vegetables, finishing with a layer of sliced tomatoes sprinkled with oregano.

Whisk the topping ingredients together with a little salt and freshly ground black pepper and spoon over the top of the lamb and vegetables, sprinkle with a little extra parmesan and bake in the oven for 20 minutes till the topping is set and golden brown. Serve with a nice crisp salad.

For further details please visit Wham Bam Lamb

Or for more inspiration on how to cook lamb visit our lamb recipe section.

Image Credit: Wham Bam Lamb, Quality Meat Scotland.

Posted in Lamb Recipes, Recipes.

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