Cretan Lamb Traybake with Olive Oil Potatoes, Olives & Thyme Honey

In Crete, olive oil is not something added at the end. It is the foundation of the dish.

It coats the potatoes before they roast. It carries the oregano and garlic into the lamb. It mingles with the tomato juices, soft onions, and roasted lemons at the bottom of the tray.

This is the kind of food that defines long Greek lunches. Rustic, generous, deeply comforting, and built around exceptional ingredients rather than complicated techniques.

The result is tender lamb, golden olive oil potatoes, sweet roasted tomatoes, salty olives, and a tray full of rich Mediterranean flavour perfect for scooping up with warm bread.

Serves

4–6 people

Perfect For

• Bank holiday hosting

• Sunday lunch

• Outdoor dining

• Family-style sharing

• Long weekends

• Spring and summer evenings

Ingredients

For The Lamb

• 1.2kg lamb shoulder or lamb leg, cut into large chunks

• 5 tbsp Greek extra virgin olive oil

• 4 garlic cloves, crushed

• Juice of 2 lemons

• 1 tbsp dried Greek oregano

• 1 tsp sea salt

• 1 tsp cracked black pepper

• 1 tbsp thyme honey

For The Traybake

• 1kg potatoes, cut into wedges

• 250g cherry tomatoes

• 1 large red onion, sliced

• 150g Kalamata olives

• 200ml chicken stock

• 4 tbsp Greek extra virgin olive oil

• 1 tsp oregano

• 1 lemon, sliced into wedges

To Finish

• Fresh parsley

• Crumbled feta

• Warm flatbreads or crusty bread

Method

Step 1: Marinate The Lamb

In a large bowl, combine the olive oil, garlic, lemon juice, oregano, salt, pepper, and thyme honey.

Add the lamb and coat thoroughly.

Cover and marinate for at least 1 hour, or overnight if possible.

Step 2: Prepare The Tray

Preheat the oven to 190°C fan.

Add the potatoes, tomatoes, red onion, olives, oregano, olive oil, and chicken stock to a large roasting tray.

Season generously and toss everything together until coated.

Nestle the marinated lamb between the vegetables and place the lemon wedges throughout the tray.

Step 3: Roast Slowly

Roast for approximately 1 hour 45 minutes, turning the potatoes halfway through cooking.

The lamb should become tender and richly golden, while the potatoes absorb the olive oil, stock, tomato juices, and roasting flavours from the tray.

If the tray begins to catch slightly at the edges, add a small splash of water or stock.

Step 4: Finish & Serve

Scatter over fresh parsley and crumbled feta before serving.

Bring the entire tray straight to the table with warm bread for soaking up the olive oil-rich juices.

Why Olive Oil Matters In This Dish

This recipe works because the olive oil carries every flavour through the tray.

A good Greek extra virgin olive oil adds:

• Peppery warmth

• Richness

• Fresh herbaceous flavour

• Depth to the potatoes

• Balance to the sweet tomatoes and honey

For a more vibrant finish, use a fresh Cretan olive oil with grassy, peppery notes. For a softer, richer flavour, a Peloponnese olive oil works beautifully.

Serving Suggestion

Serve outdoors, preferably with absolutely no rush.

This is the kind of meal that tastes even better once everyone starts tearing bread into the tray and arguing over the crispiest potatoes.