Co-funded by the Creative Europe Programme of the European Union
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MOROCCAN-STYLE POTATO WEDGES AND VEGETABLES WITH LAMB CUTLETS

Ingredients for 4

  • 600 g Rooster potatoes
  • 8 lamb cutlets
  • 1 green and 1 yellow pepper
  • 1 courgette
  • 1 red onion
  • 2 garlic cloves
  • 2 tsp ras el hanout seasoning
  • ½ tbsp coriander
  • ½ cumin powder
  • A handful of fresh parsley leaves
  • 3 tbsp olive oil
  • Salt and pepper
23240483 EUPOTATOES 820x480 09 8 LAMB WITH VEGTABLES AND MOROCCAN STYLE PATATOS 174
Preparation time: 40-45 MIN
  1. Preheat the oven to 180°C.
  2. Cut the potatoes and red onion into wedges and the peppers and courgette into chunks. Finely dice the garlic.
  3. Place the potatoes on a separate roasting tray, drizzle with half the olive oil, and season with salt, pepper, and half of the ras el hanout.
  4. Place the red onion, peppers, courgette, and garlic together on another baking tray. Drizzle with the remaining olive oil and season with the remaining ras el hanout. Season with salt and pepper. Mix thoroughly.
  5. Mix the coriander and cumin powder. Rub the mixed spices into the lamb and season with salt and pepper.
  6. Place both trays in the oven for 15 minutes. Remove the vegetables from the oven and add the lamb cutlets on top of the vegetables. Increase the oven temperature to 200°C. Place in the oven for 15 minutes until golden brown.
  7. Finely chop the parsley.
  8. Remove both trays from the oven and sprinkle with parsley.

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