Greek Style Baked Lamb & Vegetables

Try this twist to the classic Kiwi lamb roast dinner with a splash of mediteranean flair…….an economical way to make an impression.

• 600 grams Lamb Mince
• Garlic & Herb Salt
• 1 Egg beaten
• VIRTUO Medium Extra Virgin Olive Oil
• VIRTUO Spicy Merlot Balsamic
• 2 Aubergines
• 6 Tomatoes sliced into wedges (8 per tomato)
• 2 Capsicum chunky sliced
• Olives and Capers
• 1 cup plain Greek Yoghurt
• Optional Garnish –Toasted pine nuts/almonds/Italian parsley, spring onions

Heat the oven to 190 degrees. Chop the 2 aubergine into chunks. Add a generous drizzle of VIRTUO Medium extra virgin olive oil to a large roasting dish and toss in the aubergine, coating the chunks with the oil.

Bake for 10 minutes. Check the vegetable and toss with more oil as necessary. The aubergine should be well dressed. Cook further 10 minutes.

Gently fold the tomato wedges and sliced capsicum through the aubergine and oil. Turn the heat of the oven down to 180 degrees. Return vegetables to the oven

Take approx 600 grams of lamb mince and mix through garlic and herb salt seasoning and add beaten egg. Using your hands, form meatballs to the size of a golf ball. Place the lamb meatballs on a baking paper lined tray. The baking paper will collect the fat released from the meat balls and can easily be discarded before adding the meatballs to the vegetables). Drizzle Spicy Merlot Balsamic over the meat balls and bake in the oven for 10 to 15 minutes, turning once or twice.

Remove the baked vegetables from the oven. Add olives and capers to your taste.

Gently lift meatballs from tray and add to the vegetables. Drizzle more VIRTUO Medium extra virgin olive oil to the whole dish and dopples of plain Greek yoghurt. Optional garnish with toasted pine nuts, flaked almonds or Italian parsley.

Bring dish to table and serve with crusty bread…….. and more VIRTUO EVOO!!!