Spicy Lamb Bake

Spicy Lamb Bake

Ready in 45 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, March 11, 2018.

With cheesy butternut topping



  • 1 butternut pumpkin, sliced 0.5cm and seeds removed
  • 1 teaspoon oil, for cooking (or use spray oil)
  • 1 clove garlic, thinly sliced
  • 1 teaspoon spicy lamb mix
  • 250g lite cottage cheese
  • 1 egg
  • ¼ teaspoon salt


  • 2 teaspoons oil, for cooking (or use spray oil)
  • 1 brown onion, finely diced
  • 500g lean ground lamb
  • 1½ tablespoons spicy lamb mix
  • Pinch of chilli flakes or powder (optional)
  • 1 clove garlic, minced
  • 1 carrot, grated
  • 1 can chopped tomatoes
  • 2½ teaspoons soy sauce
  • ½ teaspoon salt
  • ½ teaspoon honey
  • 1 teaspoon balsamic vinegar
  • 250g frozen peas


  • 1 teaspoon extra-virgin olive oil
  • ½ teaspoon honey
  • 1 teaspoon mustard
  • 1 teaspoon vinegar
  • 1/3 cos lettuce
  • 1 tomato
  • 1 carrot
  • ½ telegraph cucumber


  • 2 tablespoons parsley, finely chopped


  1. Preheat oven to 220°C. Line an oven tray with baking paper. Set aside a baking dish (measuring about 20 x 20cm). Prepare ingredients. Arrange pumpkin on prepared tray, brush with oil, sprinkle over garlic and spicy lamb spice and season. Bake for 15-18 minutes, until just cooked but still firm. Remove from oven. Switch oven to high grill.
  2. Heat oil in a large 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.
  3. Add spicy lamb mix, chilli (if using) and garlic to lamb and cook, stirring, for 1 minute.
  4. Add carrot, tomatoes, soy sauce and salt. Cook on medium-high heat, stirring occasionally, for 2-4 minutes, until liquid is absorbed.
  5. Stir through honey, balsamic vinegar and peas and cook for 1-2 minutes. Season to taste.
  6. While lamb cooks, whisk together cottage cheese, egg and salt in a bowl.
  7. Place half the lamb in the baking dish and half the pumpkin on top. Repeat with remaining lamb and pumpkin. Top with cottage cheese mix.
  8. Grill (on middle-upper oven rack) for 5-7 minutes, or until golden.
  9. Whisk together oil, honey, mustard and vinegar in a bowl. Tear lettuce into bite-sized pieces; cut tomato into small wedges; peel carrot and cucumber into ribbons and thinly slice cores. Add all to bowl and toss to combine. Season.
  10. TO SERVE divide spicy lamb bake between plates. Serve salad on the side and sprinkle over parsley.