How long does it take to make Gnarly lamb madras traybake?

About 5 hours 30 minutes in total: 30 minutes of prep and 5 hours of cooking.

How many servings does this Gnarly lamb madras traybake recipe make?

This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.

Where does this Gnarly lamb madras traybake recipe come from?

It was shared by Jamie Oliver on jamieoliver.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

How many calories are in Gnarly lamb madras traybake?

Roughly 633 calories, based on the nutrition details captured with this recipe. Treat it as an estimate.

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Gnarly Lamb Madras Traybake – 330-Minute Recipe

Name: Gnarly Lamb Madras Traybake – 330-Minute Recipe
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 8 servings
Ingredients: 2 kg lamb shoulder; 180 g curry paste; 250 g yellow split peas; 4 onions; 1 potato; 4 tomatoes; 6 cm ginger; 1 bulb garlic; 0.5 bunch coriander; 12 cloves; for drizzling olive oil

Bold madras curry paste, ginger and garlic flavours make this one-tray recipe an easy weekend hero for the whole family.

Recipe by Jamie Oliver· Structured by ReelsMeals

From: Website(view original)

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Prep Time

30 min

Cook Time

5 hr

Servings

About this saved recipe

Source-aware card

ReelsMeals turns jamieoliver.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

5 hr 30 min estimated total time for 8 servings.

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Lamb

Ingredients

4 2/5 lb lamb shoulder
6 3/10 oz curry paste
8 4/5 oz yellow split peas
4 onions
1 potato
4 tomatoes
6 cm ginger
1 bulb garlic
0.5 bunch coriander
12 cloves
for drizzling olive oil

Instructions

1
Preheat the oven to 338°F/325°F/gas 3, and boil the kettle.
2
Lightly score the skin side of the lamb all over in a criss-cross fashion, then season with sea salt and black pepper and rub with half of the curry paste.
3
Place the yellow split peas in your largest high-sided roasting tray, then peel, halve and add the onions and potato. Halve the tomatoes, peel and chop the ginger, break up the garlic bulb and roughly chop the coriander (stalks and all), then add everything to the tray, along with the remaining curry paste.
4
Stir in 1.2 litres of boiling kettle water, then sit the lamb on top, scatter over the cloves, tightly cover the tray with oiled tin foil and carefully transfer to the oven to roast for 41/2 hours, or until the lamb is super-tender and melt-in-your-mouth a thereas no need to check it, just let the oven do its thing.
5
Remove the foil, baste the lamb well with the juices from the tray, and cook for a final 30 minutes, or until golden and gnarly.
6
Pull off chunks of meat and divide between serving plates, discarding any bones. Break up the potato, squeeze out the soft garlic and stir both through the split peas and veg, then plate up, along with some of the tasty juices.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Score the lamb skin

Lightly score the skin side of the lamb in a criss‑cross pattern before seasoning.

Cover tightly for the long roast

Tightly cover the tray with oiled foil and roast for 4½ hours without checking.

Baste before the final browning

After removing the foil, baste the lamb with tray juices and cook an additional 30 minutes.

Add boiling water before the lamb

Stir in 1.2 L of boiling kettle water before placing the lamb on top.

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