Mexican Lamb Tray Bake
A bold, vibrant Mexican-inspired lamb chop tray bake that's effortlessly impressive, perfect for feeding a crowd with zero fuss.
When you need a dinner that looks spectacular, tastes incredible and practically cooks itself, this Mexican Lamb Tray Bake is your new best friend. Packed with colour, punchy spices and tender, juicy lamb, it’s the ultimate easy summer entertaining dish. Think warm evenings, friends dropping by, and a tray that goes straight from the oven to the table for effortless self-serve dining. Simply season, bake and enjoy, everyone helps themselves, and you get all the glory. Perfect for casual gatherings, weeknight dinners or feeding a crowd with maximum flavour and minimum effort.
Happy Summer my lovelies.
Here comes a little constellation of sidekicks that turn your Mexican Lamb Chop Tray Bake into a full-blown summer fiesta:
• Warm flatbreads or charred tortillas
• Fresh corn salad with lime and coriander
• Mexican-style rice or coriander-lime rice
• Smoky roasted sweet potatoes
• Quick pickled red onions
• Tomato and avocado salsa
• Charred corn guacamole
• Crisp green salad with jalapeño-lime dressing
• Black bean and capsicum salad
• Spiked sour cream or chipotle crema
• Lime wedges for squeezing
• Shredded iceberg lettuce (for easy DIY tacos)
• Grilled zucchini ribbons with chilli flakes
• A big bowl of mango or pineapple salsa for brightness
Need
- a little Extra Virgin Olive Oil (EVOO) BUY
- 3-4 lamb cutlets per serving
- 2 Tablespoons Picante Spice mix or taco seasoning Recipe
- 2 Teaspoons smoked paprika
- 2 Tablespoons cornflour or cornstarch
- 2 Pinches pink salt flakes or to taste BUY
- 1-2 red onion peeled and quartered
- 1 corn on the cob per serving, cut into rounds
- 1-2 red chilli de-seeded and sliced lengthwise
- 2 capsicum/bell pepper red, or more if you are serving a lot of ppl
- 200 Grams cherry tomatoes
- 1 Tin red kidney beans, drained
- 1 Batch Chimichurri to serve Recipe
- sour cream, coriander leaves, avocado, coriander, lime wedges to serve
Do
- 1
Preheat the oven to 250°C. Drizzle a little EVOO on a large baking tray.
- 2
Place the lamb cutlets, spice mix, paprika, cornflour and salt into a large ziploc bag, or glass container. Toss together to coat the lamb very well. Leave for 30 minutes if you can.
- 3
Arrange lamb, red onion, corn, chilli, sliced red peppers and tomatoes around the lamb and sprinkle with the seasoning you still have in the bag.
- 4
Roast in the oven for 20 minutes. Add the kidney beans and roast for another 5-10 minutes.
- 5
Remove from the oven and drizzle generously with the chimichurri and add all the other ingredients! Tuck in.
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
