90 Minutes
Lamb Sweet Potato and Apple Traybake

Lamb, Sweet Potato and Apple Traybake

Slow roasted lamb “traybaked” with sweet potatoes, red onions and apples served with an almond and cumin couscous

How it's doneDirections

Step 1

Grind the seeds, wash and finely chop the fresh rosemary,  peel and grate the ginger. Mix the rosemary, seeds, chilli flakes and ginger together in a bowl season with salt and pepper add the oil mix the ingredients

Step 2

Using half the marinade (place the remaining marinade in the fridge) massage the marinade into the meat add to the rectangular pie dish refrigerate for at least two hours preferably overnight. Remove the meat from the fridge. Remove the marinade from the fridge set the oven to 190C 375F or gas mark 5

Step 3

Peel and cut the sweet potatoes into chunks, peel and chop the onion(s) into eighths add to the roasting tin. Add the remaining marinade mix the ingredients

Step 4

Heat the olive oil in the frying pan add the lamb cook till golden brown add to the roasting tin

Step 5

Peel and core the apples cut into eighths. Add the apples to the frying pan cook for a minute or two. Add the contents of the frying pan to the roasting tin cook for a minute or two add the contents of the frying pan to the roasting tin

Step 6

Add the bay leaves, add the water place in the oven. Cook for 1 and 1/2 hours or until the meat is cooked 10 minutes before the traybake is ready remove from the oven. Add the honey and stir return to the oven

Step 7

Add the stock cube to boiling water add the cumin to the stock add the stock to the couscous set a side. Heat the frying pan add the flaked almonds cook till golden brown mix the almonds into the couscous set a side

Step 8

Wash and finely chop the fresh coriander add to the bowl. Remove the traybake from the oven slice the lamb place the couscous in a bowl add the apple and vegetable mix

Step 9

Add the lamb, serve with a spoon of yoghurt sprinkle with coriander
serve immediately

What you needIngredients

servings 2
utensils
  • rectangular pie dish
  • small bowl
  • chopping board
  • large knife
  • fish slice
  • roasting tin
  • frying pan
  • medium bowl
  • grater
lamb
  • 2 lamb neck fillet
  • 2 tbsp sunflower oil
  • 1 tbsp coriander
  • 1 tsp fennel seeds
  • 1 tsp chilli flakes
  • 3 spris of rosemary
  • 2 cm fresh ginger
  • salt to taste
  • pepper to taste
traybake
  • 2 sweet potatoes
  • 1 red onions
  • 2 cooking apples
  • 1 bayleaf
  • 300 ml water
  • 2 tbsp honey
Couscous
  • 1 handful flaked almonds
  • 1 pinch cumin
  • 250 ml boiling water
  • 1/4 stock cube chicken
  • 120 grms couscous
  • 1 handful coriander
  • 4 tbsp yoghurt

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