Lamb Bake with Kumara and Ricotta

Steps

1. Cook kumara Preheat oven to 220°C. Set aside an oven-proof dish (about 20cm x 20cm). Thinly slice kumara and toss with first measure of garlic and a drizzle of oil on a lined tray. Bake for 18 minutes, until just cooked but still firm. Remove from oven. Switch oven to high grill.
2. Prep and cook lamb Dice onion and grate carrot. Heat a drizzle of oil in a fry-pan on mediumhigh heat. Cook onion and carrot with a pinch of salt for 2-3 minutes, until soft. Increase heat to high, add lamb mince and cook for 4-5 minutes, until browned.
3. Add lamb spices and second measure of garlic to mince and cook, stirring for 1 minute. Add canned tomatoes, soy sauce and 1/2 tsp salt. Cook on medium-high heat, stirring occasionally, for 2-4 minutes, until liquid is absorbed. Stir through balsamic vinegar and peas, cook for 1-2 minutes. Season to taste.
4. To finish Place half the lamb mixture in prepared oven dish and half the kumara on top. Repeat with remaining lamb and kumara. Dollop over ricotta. Grill, on middle-upper oven rack for 5-7 minutes, or until golden.
5. Serve lamb bake.