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Herby spiced marinated lamb with potatoes, broccolini, and roast stuffed capsicum

A Delicious One-Pan Lamb Dish

2 - 4

Serves

45 mins

Prep Time

1 hrs

Cook Time

Peter Gordon

Recipe author

Peter Gordon

Combined with a unique marinade highlighted by Peter Gordon’s trademark kawakawa flavouring, this easy, one-pan lamb dish will surely become a firm favourite. Kawakawa is a common native shrub easily found in the bush or self-seeded in home. The serve size is for two people with the intention of having delicious leftover lamb for the next day. The broccolini and roast stuffed capsicum side dishes can easily be doubled to serve four. These recipes were created by Peter Gordon for the Homelands ‘Cooking for Older Adults’ Community Day.

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Lamb,

Dinner,

Nose to Tail,

Everyday,

Lunch,

Ingredients

Lamb neck

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500g Quality Mark boneless lamb neck fillets

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A few pinches salt

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½ tsp vegetable oil

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4-8 Potatoes

small, boiled and halved

Herby spiced marinade

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A small amount kawakawa

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chopped

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½ red onion

peeled

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1 garlic clove

peeled

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A few stalks parsley

shredded

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¼ tsp coriander seeds

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crushed

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A pinch cumin seeds

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½ lemon

zest and juice

Broccolini and satay sauce

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1 Ttbsp Fix & Fogg’s Smoke and Fire peanut butter

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100ml coconut cream

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3 tbsp water

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6-8 stalks broccolini

rinsed

Roast stuffed capsicums

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1 red capsicum

halved lengthways and deseeded – keep stalks intact

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8 basil leaves

tear into 2-3 pieces

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½ garlic clove

thinly sliced

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20g (about one heaped dessertspoon) feta

crumbled

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¼ tsp smoked paprika

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3-6 grapes

halved if large

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4-6 cherry tomatoes

halved if large

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1 tsp Pinoli pine nut

toasted

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½ tsp extra virgin olive oil

Method

For the marinated lamb neck

For the broccolini

For the roast stuffed capsicums

1

Turn oven to 180°C fan bake.

2

Coarsely grate the onion and garlic and mix with the herbs, spices, lemon and salt.

3

Rub into the lamb and marinate for up to 4 hours. This marinade can be used for larger cuts such as boned shoulder of lamb but allow up to 24 hours marinating time. It’s also a suitable marinade for other proteins.

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4

Heat a fry-pan to medium hot, drizzle in the oil. Rub half the marinade ingredients off the meat and place them aside. Brown the meat on both sides.

5

Add the rest of the marinade and the potatoes and brown for several minutes more, coating marinade and potatoes with oil and juices.

6

Transfer to the hot oven in the same pan or transfer to a roasting dish if needed.

7

Place in the oven and bake for 10–12 minutes.

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8

Rest for 10 minutes before slicing to keep the juices in.

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9

Serve alongside Roast Stuffed Capsicum and Broccolini in ‘cheats’ satay sauce.

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