Lamb, ricotta and eggplant tray bake
1
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
Super easy prep makes this tasty, all-in-one Italian-inspired dish a weeknight hero.
Ingredients
Smoked paprika
2 tsp
Dried oregano
2 tsp
Fresh rosemary
2 tbs, leaves
Canned diced tomatoes
1 400g can, (1 x 400g can)
Eggplant
4 baby, Lebanese variety, halved lengthways
Red capsicum
1 medium, thinly sliced
Red onion
1 medium, cut into wedges
Baby potatoes
8 individual, (320g) chat variety, halved
Lamb leg steak, raw
360 g, (buy 4 x 100g), fat trimmed
Reduced-fat ricotta cheese
½ cup(s), fresh, broken into large pieces (120g)
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Combine paprika, oregano and rosemary in a small bowl.
2
Spread tomatoes over base of a large deep roasting pan. Arrange eggplant, capsicum, onion and potatoes over tomatoes. Sprinkle with half the paprika mixture. Bake for 30-40 minutes, turning half way through, until potato is almost tender.
3
Meanwhile, sprinkle lamb with remaining paprika mixture, cover and set aside in fridge. Place lamb on vegetable mixture. Scatter over ricotta and lightly spray with oil. Bake for a further 15 minutes or until lamb is cooked to your liking and vegetables are tender. Cover dish with foil and set aside to rest for 5 minutes before serving.
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