Lebanese lamb and potato bake, lamb recipe, brought to you by Australian Women's Weekly

Ingredients

Lebanese lamb and potato bake
500 gpotatoes
2 tbspolive oil
1 tspground coriander
1 small piece(80g) brown onion
2 clovesgarlic
800 gminced (ground) lamb
1/2 tspground cinnamon
1/2 tspground allspice
1/2 cup(50g) packaged breadcrumbs
1 egg
1/2 cup(140g) onion marmalade
2 tbspraisins
2 tbsproasted pine nuts

Steps

Lebanese lamb and potato bake

1. Preheat oven to 200°C (180°C fan forced). Oil small baking dish, line base and sides with baking paper.

2. Peel and thinly slice potatoes. Combine potato, 1 tablespoon of the oil and coriander in dish, season. Bake, uncovered, 30 minutes.

3. Meanwhile, peel and finely chop onion. Peel and crush garlic. Combine onion, garlic, lamb, cinnamon, allspice, breadcrumbs and lightly beaten egg in medium bowl, season.

4. Spread lamb mixture over potato, drizzle with remaining oil. Bake, uncovered, about 20 minutes or until cooked through.

5. Spread onion marmalade over lamb, sprinkle with raisins and nuts.

Tips
Onion marmalade, also called caramelised onion relish or onion jam, is available, in jars, from large supermarkets and delicatessens.