Lamb, ricotta and eggplant tray bake
2 tbs, leaves
Canned diced tomatoes
1 400g can, (1 x 400g can)
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 large 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 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.
- 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.