Easy Tray Potato Bake with Moroccan Lamb Tagine Recipe

Easy Tray Potato Bake with Moroccan Lamb Tagine Recipe
Cook in Cook in:
25 mins
Serves Serves:
£ per Serving Cost per Serving:


Preheat the oven to 220*c / gas 7

Boil the potatoes in salted water for 5 minutes, drain.

In a frying pan, add 1 tbsp of the olive oil, the drained potatoes and cook for 5 minutes over a medium heat. Now add the garlic and continue frying. Next goes in the peppers and harissa spice and continue cooking for 5 minutes. Season with a little salt and transfer the potatoes to an oven tray. Pour over the lamb stock, add the apricots and olives and pop into the oven for 10-15 minutes.

Meanwhile add the remaining 1tbsp of olive oil and cook the lamb chops until browned on both sides, you may need to do this in 2 batches. Season the lamb.

Take the tray out from the oven, stir in the spinach, pop the lamb chops in the tray, sprinkle over the rosemary and cook for a further 10 minutes and serve at the table in the tray.

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500g Rooster or Maris Piper potatoes, peeled and diced

8 lamb chops, fat trimmed

1tsp rosemary

2tbsp olive oil

2 garlic cloves, sliced

1 red pepper, sliced

1 yellow pepper, sliced

2tsp harissa spice

12 black olives

50g dried apricots, roughly chopped

150ml lamb stock

1 small bag of baby spinach

1tbsp chopped flat leaf parsley