Quick Lamb and Veg Bake

Quick Lamb and Veg Bake

  • prep 5 mins
  • cook 20 mins
  • serves 2

Ingredients

  • 350g cold roast leg or shoulder of Scotch Lamb, thinly sliced or shredded (or 350g neck fillet of lamb, thinly sliced and flash-fried)
  • 300g selection of chargrilled aubergine, courgettes, onions, peppers etc from the supermarket deli counter
  • 4 large tomatoes, thinly sliced
  • 1 tsp dried oregano

For the topping

  • 300g plain Greek-style yogurt (not too low fat)
  • 1 egg yolk
  • 3 tbsp grated parmesan, plus extra for the top

Preparation method

Preheat the oven to 220°C and place a baking sheet on the middle shelf to heat.

Grease a shallow oven proof dish and layer the meat and vegetables, finishing with a layer of sliced tomatoes sprinkled with oregano.

Whisk the topping ingredients together with a little salt and freshly ground black pepper and spoon over the top of the lamb and vegetables, sprinkle with a little extra parmesan and bake in the oven for 20 minutes till the topping is set and golden brown. Serve with a nice crisp salad.

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