Lamb Meatballs and Potato Bake with Roasted Vegetables
Main Course / Dairy Free / Lactose Free / Nut Free / Shellfish Free / Traditional British / European
Cooking time: 45minutes
Submitted by: Siobhan Lanigan
500g Lamb Mince
2-3 Garlic Cloves (chopped)
1 Onion (medium-sized, finely chopped)
1tsp Chilli Flakes
2tbsps Flat leaf Parsley
2tbsps Fresh Mint
3 Ripe Tomatoes (medium-sliced)
2 Large Potatoes
3 Long Green Peppers (cut into 5cm strips)
1/4 tsp Dried Red Chilli Flakes
1/4 tsp Dried Oregano
1 Tin Chopped Tomatoes
450ml Chicken Stock
Pinch Chilli Powder
5 Onions (sliced, medium)
1tbsp Flat leaf Parsley (for garnish)
500g Any seasonal combination of carrots, courgettes, parsnips, swede, beetroot
Preheat oven to 190C/170C/gas 5.
For the meatballs:
1. Mix all the ingredients for the meatballs,
except the olive oil and sliced tomatoes, together by hand.
2. Roll into 10 golf ball-sized balls, then slightly flatten them,
but not so they are burger or patty shaped.
3. In a frying pan, lightly fry the meatballs in a little of the olive
oil until just golden. Take them out and drain on kitchen paper.
For the potatoes:
4. Scrub but do not peel the potatoes and then cut into 1cm slices
5. Fry the potato slices briefly on each side
so they aren’t cooked through but reach a golden colour,
seasoning with salt and pepper as you cook them.
6. Transfer the potato slices to kitchen paper and wipe the pan
For the cooking liquor:
7. Pour the tin of tomatoes into a pan and add chicken stock, chilli powder and lots of black pepper.
8. Bring to a simmer.
Assembling the dish
9. Layer the bottom of a baking dish with potatoes and arrange the meatballs on top.
10. Scatter around the sliced onions and pepper pieces. Sprinkle everything lightly with chilli flakes and dried oregano.
11. Pour the cooking liquor carefully into the dish so that it comes roughly half way up the meat.
12. Finish by putting a slice of tomato on top of each meatball
13. Bake for 45 minutes. Add chopped parsley and serve
1. Prepare the vegetables by peeling and chopping. Drizzle with some olive oil and add a pinch of dried mixed herbs and some crushed garlic (optional) some seasoning and then cook in the oven for about 30 – 40 minutes or until they are all cooked through. Some of the vegetables may need to be added after others as not all will need the same cooking time.
2. You may want to bring some to the boil before roasting but use judgement on this.