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  1. Home
  2. potato bake recipes

Curried Lamb and Potato Gem Bake

The whole family will give you a 10 out of 10 for this comforting winter bake! - by Jane Ash
  • 30 Jun 2019
Curried Lamb and Potato Gem Bake
Prep: 10 Minutes - Cook: 35 Minutes - Easy - Serves 4
Proudly supported by

For a spicier flavour, increase the curry powder to 2 tablespoons. Replace lamb loin chops with 8 lamb cutlets or 4 lamb forequarter chops, if preferred. Cooking time may vary. 

Ingredients

1½ tablespoons mild curry powder

1 tablespoon olive oil

2 cloves garlic crushed

8 lamb loin chops (800g), well-trimmed

4 zucchini (600g), trimmed, diagonally cut into 2cm slices

250g punnet cherry tomatoes

Olive oil cooking spray

700g frozen potato gems

Mango chutney, to serve

Method

  1. Combine curry powder, oil and garlic in a large bowl. Add lamb. Rub to coat. 

  2. Heat a large, non-stick roasting pan in a very hot oven (220C) for 10 minutes. Remove pan. Carefully add lamb. Stand for 1 minute. Turn lamb over. 

  3. Arrange zucchini and tomatoes around lamb. Toss gently. Lightly spray with cooking oil. Season with salt and pepper. Top with potato gems. 

  4. Return pan to very hot oven. Cook for about 25 minutes, or until potato gems are crisp and golden. Remove. 

  5. Serve dolloped with chutney. 

     

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Jane Ash
Jane Ash
Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.

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