Lamb tray bake

Lamb Tray Bake

Prep Time 20 mins
Servings 4
Calories 386 kcal

Ingredients
 

  • 8 French lamb cutlets, trimmed of any excess fat
  • 2 teaspoons ras el hanout or Moroccan seasoning
  • 500 g baby new potatoes, quartered
  • 3 teaspoons rapeseed oil
  • 2 small red onions, peeled and cut into wedges
  • 1 red pepper, cored, deseeded and sliced
  • 1 yellow pepper, cored, deseeded and sliced
  • 75-100 g shredded kale, rinsed
  • 8 small vine tomatoes, halved
  • 3 tablespoons low fat natural yogurt
  • Extra ras el hanout or Moroccan seasoning to garnish
  • Small handful fresh mint leaves

Method
 

  • Preheat the oven to 220°C, 200°C Fan, Gas Mark 7.
  • Put the potatoes in a large non-stick roasting tray.  Add half the oil, season, toss gently and cook for 15 minutes.
  • Put the cutlets on a clean chopping board.  Season and dust on both sides with the ras el hanout or the Moroccan seasoning. Cover and set aside.
  • Remove the tray from the oven and shake to loosen the potatoes. Add the onions, peppers and the remaining oil.  Return to the oven and cook for a further 10 minutes.
  • Add the kale and arrange the cutlets on top of the vegetables. Return to the oven and cook for 10-15 minutes, turning the cutlets halfway during cooking, then add the tomatoes.
  • Remove the tray from the oven and drizzle with the yogurt, a little extra ras el hanout or Morrocan seasoning and fresh mint leaves.  Serve immediately.

Nutrition

Serving: 442gCalories: 386kcalCarbohydrates: 27.9gProtein: 28.9gFat: 16.1gSaturated Fat: 5.8gSalt: 0.41gFibre: 6.9gSugars: 10.7gVitamin B12: 0.5µg
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