New Zealand Ginger Lamb Kumara Traybake
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 380g per person. Country of origin: New Zealand. Includes fresh ginger. Nutrition values are recipe-development estimates per 100g and per saved portion; actual values vary by brands, cooking yield and serving size.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 174 kcal
- Protein
- 11.8 g
- Carbohydrate
- 19 g
- of which sugars
- 5.1 g
- Fat
- 6.7 g
- of which saturates
- 2.2 g
- Fibre
- 2.8 g
- Salt
- 0.57 g
Ingredients
- 600g lean lamb leg steaks, cut into chunks
- 30g fresh ginger, grated
- 700g kumara or sweet potato, cut into wedges
- 2 red onions, cut into wedges
- 250g cherry tomatoes
- 1 tbsp olive oil
- 1 tbsp mānuka or clear honey
- 1 tbsp lemon juice
- 1 tsp ground cumin
- 150g baby spinach
- 120g plain yoghurt
Method
Heat the oven to 220°C/200°C fan and preheat a large roasting tray.
Mix ginger, honey, lemon, cumin and oil; toss half with the kumara and onions.
Roast the vegetables for 20 minutes.
Coat the lamb in the remaining ginger mixture, add with tomatoes and roast for 10–12 minutes.
Fold spinach through the hot tray and serve with yoghurt.
Reviews
A generous, attractive traybake. I would add more lemon at the table to sharpen the sweet notes.
Sarah GoodallMy lamb pieces were small, so ten minutes was plenty. Folding spinach into the hot tray saved another pan.
steve4The ginger-honey coating suited both the lamb and kumara, and the preheated tray gave the vegetables good colour.
Steve Allanson