Greek lamb tray­bake


Serve 4 Prep 15 mins Cook 40 mins £2.56 a por­tion 388 kcals, 19g fat, 7g sat. fat, 7g sugar

50g fresh white bread­crumbs 250g lamb mince 1 egg, beaten 2 onions, halved large hand­ful mint, chopped 2 large pota­toes, cut into

wedges 2 cour­gettes, cut into ba­tons 12 cherry toma­toes 2 tbsp olive oil 50g feta, crum­bled

1 Heat oven to 200C/180C fan/ gas 6. Put the bread­crumbs, lamb mince, egg and plenty of sea­son­ing in a bowl. Grate in half an onion and sprin­kle in half the chopped mint. Give every­thing a good mix and shape into 8 pat­ties. Place on a large, shal­low roast­ing tray.

2 Cut the re­main­ing onion halves into wedges. Put them on the tray around the lamb pat­ties with the pota­toes, cour­gettes and cherry toma­toes. Driz­zle with olive oil and sea­son. Bake for around 40 mins, turn­ing every­thing once, un­til the lamb is cooked through and the veg­eta­bles are ten­der. Re­move from the oven and sprin­kle with feta and mint.

TIP Want to make a lower fat op­tion? Turkey mince will also work well in this recipe.

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