Spicy Lamb Bake With Cheesy Topping and Roasted Veggies

Spicy Lamb Bake With Cheesy Topping and Roasted Veggies

Ready in 45 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, August 19, 2018.
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To save time, you can make the spicy lamb bake the night before. Reheat for 20-25 minutes, at 220ºC. Keep an eye on the bake when it is under the grill because time might vary, depending on how hot your grill is.

Ingredients

VEGGIES

  • 200g Brussels sprouts, halved
  • ½-1 tsp spicy lamb mix
  • ½ tsp oil or spray oil
  • ¹⁄³ bag baby spinach *
  • 1-2 tsp balsamic vinegar

KUMARA

  • 400g kumara, sliced into 0.5cm rounds
  • 1 clove garlic, minced
  • 1 tsp oil or spray oil

TOPPING

  • 250g lite cottage cheese
  • 1 egg, whisked
  • ¼ tsp salt

LAMB

  • 1 tsp oil or spray oil
  • 1 brown onion, finely diced
  • 500g lean ground lamb
  • 1½ Tbsp spicy lamb mix
  • Pinch of chilli flakes or cayenne pepper (optional)
  • 1 clove garlic, minced
  • 1 carrot, grated
  • 1 can chopped tomatoes
  • 2 tsp soy sauce
  • ½ tsp salt
  • ½ tsp honey

TO SERVE

  • 2 Tbsp chopped parsley (optional)

Steps

  1. Preheat oven to 220ºC. Set aside a baking dish (about 20 x 20cm).
  2. To serve, spoon lamb bake onto plates. Serve veggies on the side and sprinkle over parsley.
  3. Begin veggies. Toss Brussels sprouts, first measure of spicy lamb mix and oil on a lined oven tray and season. Roast (on lower oven rack) for 22-25 minutes, until tender
  4. Prep & cook kumara. Toss kumara, garlic and oil on a second lined oven tray and season. Bake (on higher oven rack) for 15-18 minutes, until just cooked but still firm. Set aside.
  5. Make topping. Whisk together cottage cheese, egg and salt in a small bowl.
  6. Prep & cook lamb. Heat oil in a large fry-pan on medium-high heat. Cook onion with a pinch of salt for 2-3 minutes, until softening. Increase heat to high, then add lamb and cook for 4-5 minutes, breaking lamb up as it cooks
  7. Add second measure of spicy lamb mix, chilli flakes and garlic to pan. Cook for 1 minute. Add carrot, canned tomatoes, soy sauce and salt. Cook on medium-high heat, stirring occasionally, for 2-4 minutes. Stir through honey and cook for 1-2 minutes. Season.
  8. Assemble bake. Switch oven to high grill. Place lamb mix in baking dish and top with kumara rounds. Spoon over topping. Grill (on middleupper oven rack) for 5-7 minutes, or until golden.
  9. Prep garnish.
  10. Finish veggies. Toss spinach and vinegar through veggies. Season.

Nutritional Information

Energy 1754 kj
419 kcal
Protein 39.3g
Carbohydrate 35.9g
Fat 11.7g