There’s something about a tray bake that feels like a warm hug from the kitchen. It’s simple, comforting, and effortlessly satisfying-one of those dishes you can make when you’re short on time but still want to impress. A few months ago, I came across Nigella Lawson’s Lamb Cutlet Sweet Potato Galbani Mozzarella Tray Bake recipe, and instantly, I knew it was something special.
If you’ve ever dived into one of Nigella’s recipes, you know they’re not just about the ingredients but about the experience of cooking-taking your time, enjoying the sensory pleasures of chopping, mixing, and tasting along the way. Nigella’s food always feels like an invitation to indulge in the pleasures of life, not just a meal. This tray bake is no exception, combining succulent lamb, sweet, earthy potatoes, and creamy mozzarella in a way that seems like a stroke of genius.
Cooking this dish felt like a journey. From the first sizzling sound of the lamb hitting the hot pan to the final golden-brown crust of the sweet potatoes, it all came together so beautifully. I was immediately drawn to the interplay of textures-crunchy potatoes, tender lamb, and melting mozzarella that, when combined, became something far greater than the sum of its parts.
If you’ve got a bit of time to spare and want something that feels like an indulgence but isn’t too much trouble, this recipe is for you. And if you’re a fan of Nigella’s simple yet decadent cooking style, then this might just become a new staple in your kitchen, too.
Nigella Lawson’s Lamb Cutlet Sweet Potato Galbani Mozzarella Tray Bake Recipe
Now, the magic behind this tray bake lies in its simplicity and the quality of ingredients. Nigella doesn’t ask you to jump through hoops or use rare spices; it’s all about taking a few good ingredients and letting them shine. If you’ve ever made a tray bake before, you know that the beauty is in the effortless nature of the dish, yet it still feels like a feast when it’s done. The lamb cutlets bring a rich, savory depth to the dish, while the sweet potatoes offer a natural sweetness that balances everything out. Galbani mozzarella gives the whole thing an irresistible creamy finish that makes you want to go back for seconds (or thirds).
Ingredient List
I don’t know about you, but when I’m cooking, I like to know exactly what I’ll be dealing with before I start pulling things out of the cupboard. This recipe is relatively straightforward, and the ingredients list is short enough to not feel overwhelming but still offers that rich, layered flavor profile that makes it worth the effort.
Here’s what you’ll need:
- Lamb cutlets: About 8 cutlets, though you can adjust depending on your preference. These are the heart of the dish, and the tenderness once cooked is unparalleled.
- Sweet potatoes: Two medium-sized, peeled and cut into chunks. They cook down beautifully and caramelize as they roast.
- Galbani mozzarella: Two balls, sliced. If you’ve never tried this brand before, it’s a game-changer in terms of creaminess and texture.
- Olive oil: For drizzling and roasting. You want to make sure everything gets nicely coated to ensure that golden crust on the lamb and the crispy edges on the potatoes.
- Fresh rosemary: A few sprigs. It gives the dish that earthy, woodsy aroma that pairs so well with lamb.
- Garlic: A couple of cloves, smashed. I always add garlic to almost anything I roast; it just brings depth and flavor that transforms a simple dish.
- Salt and pepper: Always, always, to taste. These are your base seasonings.
- Lemon zest: For a hint of brightness, and because lamb and lemon are a match made in heaven.
- White wine (optional): A splash to drizzle over the lamb and potatoes. It helps to create a savory sauce as everything cooks.
How To Make Nigella Lawson’s Lamb Cutlet Sweet Potato Galbani Mozzarella Tray Bake?
Okay, now that we’ve gathered our ingredients, let’s talk about how to make this dish come to life. The recipe itself is surprisingly simple but yields a meal that feels decadent, perfect for a Sunday dinner or even a casual dinner party.
- Preheat your oven to around 200°C (400°F). I always find that the hotter the oven, the better the roasted potatoes. That crispiness is non-negotiable.
- Prepare the sweet potatoes: Peel and chop them into chunks. Drizzle with a bit of olive oil, sprinkle with salt and pepper, and toss to coat evenly. Pop them onto a baking tray, giving them enough room to spread out. You want them to roast, not steam, so space is key here.
- Brown the lamb: In a hot pan, heat some olive oil over medium-high heat. Season the lamb cutlets with salt, pepper, and a bit of lemon zest. Sear them in the pan for about 2-3 minutes on each side until they’re nice and golden. You’re not cooking them through here-just adding a little color and depth of flavor.
- Assemble the tray bake: Once the sweet potatoes have had about 20 minutes in the oven, pull the tray out and nestle the lamb cutlets among them. Throw in some rosemary sprigs and smashed garlic for that fragrant aroma. Drizzle a little more olive oil over everything, and if you’re using white wine, splash it around the tray for a bit of extra flavor.
- Add the mozzarella: Tear up the Galbani mozzarella into chunks and scatter them across the lamb and potatoes. This is where the magic happens-mozzarella melting over everything and creating that ooey-gooey goodness.
- Roast: Put the whole tray back in the oven and let it cook for another 20-25 minutes. Keep an eye on it to ensure the lamb is cooked to your liking. I love it medium-rare, but if you prefer your lamb well-done, you can leave it a bit longer.
- Serve: Once everything is golden and bubbling, pull it out of the oven. Let it rest for a few minutes before serving, just so the juices settle.
I recommend serving this with a simple green salad or some roasted vegetables on the side, though it’s definitely hearty enough to stand on its own.
Things I Learned
One of the first things I realized when making this tray bake is just how much you can rely on the natural flavors of quality ingredients. The lamb, in particular, doesn’t need much seasoning. Letting it caramelize in the pan and then roast with the sweet potatoes makes all the difference.
Also, the Galbani mozzarella-if you’ve never tried it before-adds a level of creaminess that really elevates the dish. I always thought mozzarella was a simple cheese, but it’s incredible how much richness it can bring to a dish like this.
I also learned that the art of tray baking lies in balancing cooking times. The lamb should get that sear on the stovetop first, but it also needs to roast long enough in the oven to meld with the sweet potatoes and mozzarella. It’s a delicate balance, but the result is worth it.