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Quick Scotch Lamb and Vegetable Bake 

Warm yourself up with this tasty (but easy to prepare!) lamb dish...
 
With it looking like being colder than ever this February, nothing beats a hearty, meaty meal to warm up the whole family come home time.
 
Our friends at Crump Butchers in Royal Wootton Bassett know a thing or two about cooking up just the thing, and think this quick and easy lamb dish could be just the ticket!

Quick Scotch Lamb and Vegetable Bake

 
Serves: 2
Preparation Time: Approx. 5 mins
Cooking Time: Approx. 20 mins
 
350g cold roast leg or shoulder of Scotch Lamb, thinly sliced or shredded
300g selection of chargrilled aubergine, courgettes , onions, peppers etc from the supermarket deli counter
4 large tomatoes thinly sliced
1 tsp dried oregano
300g plain Greek-style yogurt (not too low fat)
1 egg yolk
3 tbsp grated parmesan, plus extra for the top
 
METHOD
 
Preheat the oven to 220C 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.

EAT

Serve with a nice crisp salad.
 
For more recipes and information on what they've got to offer, just visit the Crump Butchers website via the link below.
RELATED LINKS
Crump Butchers - website
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