Epic Family Tray Bake with Lamb & Roasted Veggies – Build-Your-Own Flatbread Wraps
A festive, colorful, and hearty dish perfect for feeding the whole family. Everyone builds their own wraps straight from the tray – choose what you like, as much as you want!
Inspired by traditional Cypriot cuisine, this vibrant recipe combines marinated lamb, roasted vegetables, and warm flatbreads with a creamy yogurt topping. It’s the kind of meal that feels like a small feast, yet is surprisingly easy to prepare at home.
🕒 Cooking Time & Portions
Prep Time: 30 minutes
Marination Time: 2 hours
Cook Time: 90 minutes
Servings: 6–7 generous portions
Difficulty: Moderate
📝 Ingredients
For the Lamb Marinade:
- 750g boneless lamb leg or shoulder, cubed (~2–3 cm)
- 2 tbsp sweet red pepper paste
- 1½ tsp sweet paprika
- 1 tsp chili flakes (or hot paprika in oil)
- 2 tsp dried oregano
- 1 tsp dried mint, crushed
- 50 ml milk
- 2 tbsp olive oil
- Salt & freshly ground black pepper
For the Vegetables:
- 1 small zucchini
- 1 small eggplant
- 2 red bell peppers (or kapia)
- 2 medium potatoes
- 2 medium tomatoes (or cherry tomatoes, halved)
- 2 medium onions
- 10 garlic cloves, whole
- 2 tbsp olive oil
- Salt & pepper to taste
- Remaining 1 tsp oregano
For Serving:
- 6–7 Lebanese flatbreads
- 300g Greek yogurt
🔪 Step-by-Step Instructions
1. Marinate the Lamb
In a large bowl, mix lamb cubes with pepper paste, paprika, chili, oregano (1 tsp), mint, olive oil (2 tbsp), and milk. Cover and refrigerate for at least 2 hours. Bring to room temperature before cooking. Just before baking, add 1 tsp salt and plenty of black pepper and mix again.
2. Prepare the Vegetables
Cut all vegetables into ~2–3 cm chunks and keep each type separate. Add a pinch of salt to each group and mix. Leave the garlic cloves whole.
3. Assemble the Tray
Generously oil a large, shallow roasting tray (paella-style if possible, ~50–60 cm diameter). Place the marinated lamb in the center and tuck garlic cloves between the meat.
Arrange the vegetables around the meat in colorful, alternating piles (e.g., peppers, zucchini, potatoes, tomatoes, eggplant, onion). This makes the tray visually appealing and ensures even roasting. Sprinkle with black pepper and remaining oregano. Drizzle with 1 tbsp olive oil.
4. First Bake (Covered)
Cover the tray with parchment paper and bake at 200°C (390°F) for 1 hour.
5. Second Bake (Uncovered & Roasting)
Increase oven temp to 230°C (450°F). Remove the paper, spoon some of the tray juices over the meat and veggies. Roast for another 25–30 minutes, until golden and caramelized.
💡 Tips & Variations
- Lamb Substitute: This also works great with beef or chicken thighs.
- No flatbreads? Use pita or naan as a substitute.
- Make it vegetarian: Skip the meat and add mushrooms or chickpeas.
- Add lemon zest or sumac before serving for a fresh, citrusy punch.
- Spice it up: Add harissa or smoked paprika for more heat and depth.
🍽️ How to Serve
Warm the flatbreads just before serving. Press each one gently into the roasted tray so it absorbs some juices. Place flatbread face-up, add chunks of lamb and your favorite vegetables, top with a spoon of Greek yogurt, then roll it up like a wrap or serve open-faced.
It’s interactive, delicious, and incredibly satisfying.
🧾 Final Thoughts
This Mediterranean tray bake turns dinner into an experience. It’s perfect for weekend meals with friends or family, encouraging everyone to gather around the table, build their own plates, and enjoy the bold, wholesome flavors of roasted lamb and vegetables.
A true crowd-pleaser – rustic, nourishing, and full of joy.