Sunday, 10 July 2011

Greek lamb tray bake

Given our impending house move I really should be running the freezer down so I don't have to beg my friends to borrow a freezer drawer on the big day ! My freezer really is a mine of, well randomness. It's got the usual frozen chips, pizza, fish fingers and frozen peas & sweetcorn plus other veg. It's got an emergency loaf of bread and several packets of Waitrose fresh frozen herbs. All pretty normal stuff I think. Then comes the randomness. Lurking in the depths are 3 egg whites, some tomato innards - left over from salsa making, some breadcrumbs, a parmesan rind and something that looks possibly like red wine ? There are a couple of unidentified bags of something waiting for a "freezer surprise" tea, my poor kids a few weeks ago ended up with boeuf bourguinon with pasta because I could have sworn it was spag bol !!

So, I'm now trying to use up the odds and ends which also include the results of my obsessive buying of reduced meat. I have 3 packs of chicken mini fillets which cost £1.25 each, a pack of veal mince which was the princely sum of 95p and a pack of organic lamb mince which was reduced to £1.50. It was the lamb mince that got used tonight in this really tasty effort from the Good Food website although I had to tweak the portion sizes a little so that the Husband and the kids didn't think I was trying to starve them.

serves 4

450g lamb mince
50g fresh white breadcrumbs
1 small white onion grated
1 clove garlic crushed
egg yolk
small bunch mint chopped
4 courgettes cut into batons
2 red onions cut into wedges
2 large baking potatoes cut into thickish chips
small punnet cherry tomatoes
olive oil to drizzle
100g feta crumbled

Heat the oven to 200C
To make the meatballs mix the first 5 ingredients and half the mint in a large bowl with some salt and pepper. Shape into about 16 patties and set aside
In a large roasting tin put the courgettes, potatoes and onions, drizzle with olive oil plus s&p and mix well.
Nestle in the lamb meatballs and put in the oven for 20 mins on a high shelf
Remove from oven and turn everything over. Add the tomatoes and put back in the oven for another 20 mins.
When cooking time is up, sprinkle over the feta and remaining mint.

I served this with toasted pittas and a large pot of tzatziki, utterly gorgeous even if I do say so myself !!

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