Lamb, ricotta and eggplant tray bake
Canned diced tomatoes
4 baby, Lebanese variety, halved lengthways
1 medium, thinly sliced
1 medium, cut into wedges
8 small, (320g) chat variety, halved
Lean lamb leg steak
360 g, (buy 4 x 100g), fat trimmed
Reduced-fat ricotta cheese
½ cup(s), fresh, broken into pieces (120g)
1 x 3 second spray(s)
- Preheat oven to 200°C. Combine paprika, oregano and rosemary in a small bowl.
- Spread tomatoes over base of a large baking dish. Place eggplant, capsicum, onion and potato over tomato. Sprinkle with half the paprika mixture. Bake for 30 minutes or until potato is almost tender.
- Meanwhile, sprinkle lamb with remaining paprika mixture. Place lamb on vegetable mixture. Scatter with large pieces of ricotta and lightly spray with oil. Bake for 15 minutes or until lamb is cooked to your liking and vegetables are tender. Cover lamb with foil and set aside to rest for 5 minutes. Serve with vegetables and ricotta.