Quick Scotch Lamb and Vegetable Bake 

 

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 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.

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.