Spicy Lamb Bake with Cheesy Butternut Topping

Spicy Lamb Bake with Cheesy Butternut Topping

Ready in 45 minutes Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, March 24, 2019.


Butternut Topping

  • 1 butternut pumpkin, thinly sliced
  • 1 clove garlic, thinly sliced
  • 2/3 cup lite cottage cheese
  • 2 Tbsp whisked egg

Lamb Bake

  • 1/2 red onion, finely diced
  • 1 pack lean ground lamb
  • 1 pack spicy lamb mix
  • 1 clove garlic, minced
  • 1/2 carrot, grated
  • 1/2 can cherry tomatoes
  • 2 tsp soy sauce
  • 1/2 tsp balsamic vinegar
  • 1/2 cup frozen peas


  • 1/2 iceberg lettuce, roughly torn
  • 1 tomato, cut into wedges
  • 1/2 carrot, peeled into ribbons
  • 1 pack herb vinaigrette

To Serve

  • 1/2 bunch parsley, finely chopped


  1. Preheat oven to 220°C. Set aside an oven-proof dish (about 15cm x 15cm).
  2. Prep & cook pumpkin. Arrange pumpkin on a lined oven tray, toss with 1/2 tsp oil, sprinkle over sliced garlic and season. Bake for 15-18 minutes, until just cooked but still firm. Remove from oven. Switch oven to grill on high.
  3. Prep & cook lamb. Heat 1/2 tsp oil in a fry-pan on medium-high heat. Cook onion with a pinch of salt for 2-3 minutes, until soft. Increase heat to high, add lamb and cook for 4-5 minutes, breaking up as it cooks.
  4. Add spicy lamb mix and garlic to pan and cook, stirring, for 1 minute. Add carrot, canned tomatoes, soy sauce and 1/4 tsp salt. Cook on medium-high heat, stirring occasionally, for 2-4 minutes, until liquid has evaporated. Stir through balsamic vinegar and peas and cook for 1-2 minutes. Season to taste.
  5. Make topping. Whisk together cottage cheese, egg and a pinch of salt in a bowl.
  6. Finish lamb bake. Place half the lamb mixture in prepared oven dish and half the pumpkin on top. Repeat with remaining mince and pumpkin. Top with cottage cheese mix. Grill (on upper oven rack) for 5-7 minutes, until golden.
  7. Make salad. Add all salad ingredients to a bowl, toss and season to taste.
  8. Serve lamb bake with salad on the side. Sprinkle over parsley.

Nutritional Information

Energy 1880 kj
449 kcal
Protein 44.5g
Carbohydrate 29.6g
Fat 15.1g