Spicy Lamb Bake

Spicy Lamb Bake

Ready in 45 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, March 11, 2018.
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With cheesy butternut topping

Ingredients

CHEESY BUTTERNUT TOPPING

  • 1 small butternut pumpkin, sliced 0.5cm into 4-6 slices and seeds removed
  • Spray oil
  • 1 clove garlic, thinly sliced
  • ½ teaspoon spicy lamb mix
  • 2/3 cup lite cottage cheese, any excess liquid tipped out
  • 2 tablespoons whisked egg

SPICY LAMB BAKE

  • ½ teaspoon oil, for cooking (or use spray oil)
  • ½ brown onion, finely diced
  • 250g lean ground lamb
  • 2 teaspoons spicy lamb mix
  • Pinch of chilli flakes or powder (optional)
  • 1 clove garlic, minced
  • ½ carrot, grated
  • 2/3 can chopped tomatoes
  • 1-2 teaspoons soy sauce
  • ¼ teaspoon salt
  • ¼ teaspoon honey
  • ½ teaspoon balsamic vinegar
  • ½ cup frozen peas

SALAD

  • ¼ teaspoon extra-virgin olive oil
  • ¼ teaspoon honey
  • ¼ teaspoon mustard (optional)
  • ¼ teaspoon vinegar
  • ½-1 carrot
  • ½-1 Lebanese cucumber

TO SERVE

  • 2 tablespoons parsley, finely chopped

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Set aside a baking dish (measuring about 15 x 15cm). Prepare ingredients. Arrange pumpkin on prepared tray and spray (or brush) with oil. Sprinkle over garlic and spicy lamb spice and season. Bake for 15-20 minutes, until cooked and starting to soften. Remove from oven. Switch oven to grill on high.
  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, until browned.
  3. Add spicy lamb mix, chilli (if using) and garlic and cook, stirring, for 1 minute. Add carrot, canned tomatoes, soy sauce and salt. Cook on medium-high heat, stirring occasionally, for 2-4 minutes, until liquid is absorbed.
  4. Stir through honey, balsamic vinegar and peas and cook for 1-2 minutes. Season to taste.
  5. Whisk together cottage cheese, egg and a pinch of salt in a small bowl.
  6. Place half the lamb mixture in the baking dish and cover, in a single layer, with half the pumpkin. Repeat with remaining lamb and pumpkin then top with cottage cheese mix.
  7. Grill (on middle-upper oven rack) for 5-7 minutes, or until golden.
  8. Whisk together oil, honey, mustard and vinegar in a bowl. Peel carrot and cucumber into ribbons and thinly slice cores. Add all to bowl with dressing and toss to combine. Season.
  9. TO SERVE divide spicy lamb bake between plates. Serve salad on the side and sprinkle over parsley.