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Mediterranean Veggie packed Lamb Casserole


We are thrilled to team up with Kerry from Loving Life with Lemons . She is a certified nutrition coach and owner of Loving Life with Lemons, so we know this dish will get all your nutritional needs in. Kerry and her team also create bespoke healthy eating plans for your home, and even run in home Healthy home cooking classes.

A veg casserole is a great way to use up lots of leftover veggies, and also get plenty of veggies into your children's dinner too.


Let start cooking ...






Nutritional content

Servings: 4-6 person

Prep time: 25-30 minutes


Prep time: 10mins Cook time: 35mins

Serves 4-6 Ingredients


Directions Preheat oven to 180c / Gas mark 6.

To a saucepan add 2 tablespoons of olive oil and sauté onions and garlic for 2 to 3 minutes

Add your lamb cubes, sauté, and start to add spices. Stir spices well.

Next add your bone broth, passata and your maple syrup.

Cover and simmer for five minutes.

Next in a casserole dish, start to assemble your vegetables with your zucchini at the bottom.

Add a layer of the meat sauce followed by a layer of the potatoes and then cover with the tahini dressing.

Cover with tin foil and bake for 20-25mins until potatoes are soft.

Serve warm and garnish with coriander and pomegranate.

  • 1 small zucchini chopped into quarters.

  • 1 small red pepper, diced.

  • 5 to 6 shallots sliced lengthways.

  • 1 cup of diced mushrooms.

  • 1 bunch of spring onions, chopped.

  • 3 small baby potatoes sliced thin.

  • 500 g of lamb, diced into small pieces.

  • 1 cup of fresh lamb or chicken bone broth (230ml)

  • 1⁄2 Cup of Passata (120ml) 2 tbsp Olive Oil

  • 1⁄4 tsp cumin

  • 1⁄4 tsp sumac

  • 1⁄4 tsp ground black pepper

  • 1⁄4 tsp pink salt

  • 1⁄2 tsp paprika 1⁄2 tsp of dried Oregano


​Citrus Dressing

  • 1/4 cup orange juice (from about 1 orange)

  • 1/4 cup mandarin juice (from about 2 mandarins)

  • 2 tbls lemon juice

  • 2 tbls honey

  • 1/4 cup olive oil

  • Salt and pepper, to taste




Preparation

  1. Preheat your oven to 425°F (220°C).

  2. Grab a large mixing bowl, combine leek, butternut , potato, broccoli , fennel, and mushrooms. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss well to ensure even coating.

  3. Spread veg evenly on a large baking tray lined with parchment paper.

  4. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly browned, stir occasionally.

  5. While vegetables are roasting, prepare the Citrus Dressing by whisking together orange juice, mandarin juice, lemon juice, honey, and 1/4 cup olive oil in a small bowl.

  6. Season with salt and pepper, to taste.

  7. In your large bowl, combine the lettuce tomatoes, cucumber, blueberries, grapes, orange, apple, and mandarin.

  8. Once roasted vegetables have cooled slightly, add to the salad bowl and toss gently to mix.

  9. Drizzle the Citrus Dressing over your salad and toss again to ensure even coating.


Calories: 280 kcal

Fat: 14 g (Saturated Fat: 2 g, Monounsaturated Fat: 10 g, Polyunsaturated Fat: 2 g)

Carbohydrates: 36 g (Fiber: 6 g, Sugars: 18 g)

Protein: 5 g

Sodium: 50-100 mg (varies depending on the amount of salt used)

Potassium: 900-1000 mg

Vitamin A: 150-200% DV (Daily Value)

Vitamin C: 150-200% DV

Calcium: 10-15% DV

Iron: 10-15% DV


Tips

To store: Serve immediately and enjoy your tasty Roasted Vegetable Salad with Citrus Dressing

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