Masala Lamb Traybake with Carrots and Baby Potatoes
By OcadoLife
Published on 28 April 2025
This Masala Lamb Traybake with Leafy Carrots and Baby Potatoes is a fabulous way to switch up a roast dinner. The punchy masala salsa infuses the veg with flavour as it roasts, and there’s plenty more for spooning over when you serve up. It’s also great with grilled fish, rice, noodles, eggs and more.
Time and servings
55 minsTotal time
2Servings
15 minsPrep time
40 minsCooking time
Ingredients
- 10 tbsp olive oil
- 1½ tbsp hot madras curry powder
- 2 garlic cloves, crushed
- 2 tbsp tomato ketchup
- 25g flat-leaf parsley
- 25g coriander
- ½ tbsp white wine vinegar
- 200g baby potatoes
- ½ x 400g bunch leafy carrots, sliced at an angle
- ¼ tsp (approx.) sea salt flakes
- 2 boneless lamb rump joints
Method
Step 1
To make the masala salsa, fry 2 tbsp olive oil with the curry powder and garlic over a medium heat for 2 mins. Stir in the ketchup, 60ml water and ¼ tsp salt; cook for 5 mins, stirring occasionally. Mix in the remaining oil and leave to cool. Stir in the parsley, coriander and vinegar; season to taste.Step 2
Parboil the potatoes in a pan of boiling water for 12 mins or until tender. Add the carrots for the final 5 mins; drain. Tip into a roasting tin and toss with 1 tbsp oil and 2-3 tbsp of the salsa. Season with some sea salt.Step 3
Meanwhile, preheat the oven to 200°C/180°C fan/gas 6. Rub the lamb with the remaining 1 tbsp oil; season well with sea salt and pepper. Heat a frying pan over a medium-high heat and sear the lamb, fat-side down, for 5 mins or until golden.Step 4
Transfer the lamb to the roasting tin with the veg; roast for 20 mins or until cooked to your liking. Let the meat rest for 10 mins before serving with the roasted veg, plus extra salsa on the side.Step 5
Recipe Tip: Allow an extra 10 mins for the meat to rest before serving.