Lamb Potato Bake Recipes

Steps:

• Heat oven to 200C/180C fan/gas 6. Boil the potatoes for 10-12 mins or until half-cooked. Drain.
• Meanwhile, heat a little oil in a large non-stick frying pan. Brown the mince in 2 batches, breaking up any lumps with the back of a wooden spoon. Tip all the mince back into the pan, add the cinnamon and fry for 1 min. Pour in the tomato sauce and simmer for 5 mins. Slice the potatoes as thinly as you can without breaking the slices.
• Layer the mince and potatoes in a 1.5-litre baking dish. Season each layer and finish with a layer of potatoes. Spread the cheese or white sauce on top and bake for 35 mins until golden and the potatoes are tender.

Steps:

• In a bowl, combine lemon zest and juice, garlic, and rosemary; whisk in 1/4 cup plus 2 tablespoons oil. Season lamb with salt and pepper. Place in a large resealable bag, and add marinade. Seal bag, pressing to remove as much air as possible. Turn bag several times to coat lamb in marinade. Let sit at room temperature 1 hour (or refrigerate overnight), flipping bag halfway through.
• Preheat oven to 450 degrees F. (If lamb was marinated overnight, remove from refrigerator 1 hour before cooking.) Toss potatoes with remaining 2 tablespoons oil, and season with salt and pepper. Transfer to a roasting pan, and roast 20 minutes.
• Remove lamb from marinade, and season with salt and pepper. Push potatoes to edges of pan, add marinade and lamb, and roast 15 minutes. Reduce oven temperature to 300 degrees F, and cook 40 minutes. Add asparagus, tossing to coat in pan juices, and cook until lamb is medium-rare (an instant-read thermometer should read 130 degrees F when inserted in thickest part of lamb), about 20 minutes more.
• Tent lamb with foil, and let rest 20 minutes before carving and serving. If necessary to fully cook vegetables, return them to oven while meat is resting.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In large bowl, whisk together the orange juice, mustard, olive oil, oregano, salt, and pepper. Stir the potatoes into the bowl to coat with orange juice mixture. Remove potatoes with a slotted spoon, and place them into a large roasting pan.
• Cut slits into the lamb meat, and stuff the garlic cloves into the slits. Rub remaining orange juice mixture from bowl all over the lamb, and place the lamb on top of the potatoes in the roasting pan. If there's any remaining orange juice mixture, pour it over the lamb.
• Roast in the preheated oven until the potatoes are tender and the lamb is cooked to medium, about 1 hour. A meat thermometer inserted into the thickest part of the meat should read 140 degrees F (60 degrees C). Check every 30 minutes while roasting, and add 1/4 to 1/2 cup of hot water if you find the potatoes are drying out. If the lamb finishes cooking before the potatoes, remove the lamb to a cutting board or serving platter and cover with foil while the potatoes continue to bake in the oven.

Steps:

• Slice the potatoes to about the thickness of a magazine (half a cm). Cook in boiling water for 8-10 mins until tender. Meanwhile, heat an ovenproof frying pan or shallow casserole on a high heat. Dry-fry the lamb for 5 mins until browned, letting the meat release itself from the base before you turn it. Heat the grill to medium.
• Tip the onion and most of the rosemary into the pan and fry for 3 mins until the onion is slightly softened and takes on some of the colour from the lamb. Stir in the gravy, then season with black pepper.
• Drain the potato slices and lay over the meat, each one overlapping slightly, then grill for about 5 mins, until the potatoes are golden.