A one-tray roast of lamb chops, potatoes, pumpkin and rosemary, an easy Sunday dinner built around Australia's favorite meat.
Lamb is central to Australian home cooking, and this traybake is built around the country's habit of roasting a whole tray of vegetables underneath and around the meat so everything cooks together and shares the same pan juices. Lamb chops or cutlets are seasoned simply with rosemary, garlic and olive oil, letting the meat's own flavor carry the dish rather than a heavy marinade. The vegetables — potato, pumpkin and red onion — go into the oven first since they need longer to roast through, and the lamb is added partway through so it finishes with a well-browned crust without overcooking. Basting everything with the pan juices halfway through roasting keeps the vegetables from drying out and picks up flavor from the rendering lamb fat. This is straightforward Sunday-roast cooking, the kind that fills the whole house with the smell of rosemary and requires little more than a single tray and an oven.
Serves 4
Toss potatoes, pumpkin and onion with half the olive oil, half the salt, half the garlic and 2 rosemary sprigs on a large tray. Roast at 425°F for 20 minutes.
Meanwhile, rub the lamb chops with remaining oil, garlic, salt and pepper.
After 20 minutes, push the vegetables to one side and nestle the lamb chops onto the tray with the remaining rosemary sprigs.
Adding the lamb partway through keeps it from overcooking while the vegetables get the full roasting time they need.
Roast 20-25 minutes more, turning the lamb once, until it reaches your preferred doneness and the vegetables are tender and caramelized.
Let the lamb rest on the tray for 5 minutes before serving.
Serve straight from the tray, spooning the pan juices over the lamb and vegetables.
Give the vegetables a head start in the oven — lamb chops cook much faster and will overcook if added at the same time.
Cut all vegetable pieces to a similar size so they roast evenly in the same amount of time.
Let the lamb rest a few minutes off the tray before serving so the juices redistribute instead of running out onto the plate.
Add whole cherry tomatoes in the last 10 minutes for a juicy, slightly sweet addition.
Swap pumpkin for sweet potato if that's more available.
Use lamb leg steaks instead of chops for a slightly different cut and texture.
Refrigerate leftovers up to 3 days. Reheat in a 350°F oven until warmed through; microwaving can make the lamb chewy.
Lamb has been central to Australian farming and home cooking since British colonization introduced sheep farming in the late 18th century, and the one-tray roast format reflects the practical, no-fuss approach that defines much of Australian home cooking today.
Yes, lamb leg steaks or even a small rack work well; just adjust the roasting time depending on the thickness of the cut.
A teaspoon of dried rosemary, crumbled between your fingers to release the oils, can substitute for fresh sprigs.
The tray was likely too crowded — spread everything in a single layer with space between pieces so the oven's heat can circulate and brown them properly.
Per serving (420g / 14.8 oz) · 4 servings total
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