Glazed Lamb & Onion Jacket Potatoes
with Carrot Slaw & Garlic Aioli
- Milk
- Eggs
- Soy
- Eggs
- Milk
- Almond
- Cashew
- Macadamia
- Walnut
- May contain traces of allergens
Saddle up for a taste of the great outdoors with this lamb delight! These spuds are stacked high with hearty lamb and sharp Cheddar. Served with a fresh spinach slaw and creamy aioli, you can’t go wrong!
Ingredients
1 packet
Baby Spinach Leaves
1
Brown Onion
1
Carrot
1 packet
Cheddar Cheese
(Contains: Milk)
1 packet
Garlic Aioli
(Contains: Eggs)
3
Potato
1 sachet
Aussie Spice Blend
1 packet
Shredded Cabbage Mix
250 g
Lamb Mince
1 packet
Sweet & Savoury Glaze
(Contains: Soy May be present: Eggs, Milk, Almond, Cashew, Macadamia, Walnut.)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Cut potato in half. • Place potato halves on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. • Arrange cut-side down and roast until crisp and tender, 40-45 minutes.
• Meanwhile, grate carrot. • Roughly chop baby spinach leaves and brown onion. • When potato has 10 minutes remaining, heat a large frying pan over high heat. • Cook lamb mince (no need for oil!) , breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium-high, then add onion, stirring, until just tender, 2-3 minutes. • Add Aussie spice blend and cook, until fragrant, 1 minute.
• Remove pan from heat and stir through sweet & savoury glaze and a splash of water, until combined. Season to taste with salt and pepper. • In a large bowl, combine shredded cabbage mix, carrot, baby spinach leaves, a drizzle of vinegar and olive oil. Season to taste.
• Divide jacket potatoes and spinach slaw between plates. • Top potato with sticky lamb. • Sprinkle over Cheddar cheese. • Drizzle over garlic aioli to serve. Enjoy!
