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Meliz Berg's lamb family feast

We have the ultimate sharing dish in the kitchen with Meliz's lamb 'yanyana' bake. Prepare to feast on succulent lamb and colourful veggies, all wrapped in a soft flatbread - and best of all, it's all made in a single tray.

Lamb family feast

Serves: 6


For the traybake: 3 tbsp olive oil 2 tbsp tatli biber salçasi (Turkish sweet red pepper paste)50ml milk1 tsp paprika1 tsp smoked paprika 1 tsp ground pul biber1½ tsp dried oregano 1 tsp dried mint600g boneless lamb shoulder/neck fillet, cut into tiny pieces 10 garlic cloves, peeled and left whole 1½ tsp sea salt flakes ¾ tsp coarse black pepper 2 onions, peeled and chopped into 2cm pieces1 large courgette, chopped into 2 cm pieces1 medium aubergine, chopped into 2 cm pieces2 romano/medium red bell peppers, cored and chopped into 2cm pieces2 large Charleston/medium green bell peppers, cored and chopped into 2cm pieces700g Maris Piper potatoes, peeled and chopped into 2cm cubes4 tomatoes, chopped into 2cm pieces2 bay leaves *Baklava tin sourced from a Turkish supermarket


1. In a large, shallow baking tray, whisk together 2 tbsp of olive, the tatli biber salçasi, milk, paprika, smoked paprika, pul biber, dried mint and 1 tsp of the oregano, to make a smooth paste. 

2. Add the lamb pieces and garlic cloves to the tray, and mix well, ensuring each piece of lamb is coated in the marinade. Cover with cling film and refrigerate for four hours to marinate. 

3. Preheat the oven to 180C fan/200C. 

4. Take the tray out of the fridge and season the lamb and garlic with 1 tsp of salt, and ½ tsp of coarse black pepper. Mix together well. Place the lamb at the centre of the tray. 

Arrange the vegetables in the tray in sections next to each other, around the lamb. Brush the tops of the vegetables with the remaining oil, nestle in the bay leaves, and sprinkle over the rest of the oregano, sea salt and black pepper. Cover the ingredients snugly with a piece of parchment paper, and then tightly cover the entire tray with foil. 

5. Place the tray in the oven for an hour. After an hour, turn the heat up to 210C fan/200C, and take the tray out of the ovens (this is so the oven can heat up whilst you baste the vegetables). 

6. Carefully remove the parchment paper and foil from the tray, and baste the vegetables and lamb with the juices from the bottom of the tray. 

7. Put the tray back in the oven for another 20-25 until beautifully caramelised. 

8. Serve with salad, yoghurt, and Meliz’s homemade flat breads (recipe below)

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