with Tomato and Baby Gem Salad
Jacket potatoes aren't just for baked beans and cheese. Our Greek Inspired Lamb Ragu Jacket Potato uses cinnamon to give some Greek flavour to the lamb topping for a hearty twist on the humble jacket potato for a comforting weeknight dinner. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
Allergens
Utensils
Tags
Baking Potato
2 unit(s)
Garlic Clove
2 unit(s)
Medium Tomato
1 unit(s)
Baby Gem Lettuce
1 unit(s)
Lamb Mince
200 grams
Ground Cinnamon
1 sachet(s)
Tomato Passata
1 carton(s)
Chicken Stock Paste
10 grams
Greek Style Salad Cheese
50 grams
Red Wine Vinegar
12 milliliter(s)
Water for the Ragu
100 milliliter(s)
Olive Oil for the Dressing
1 tbsp
Preheat your oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes lengthways and pop them onto a baking tray. Drizzle with oil and season with salt and pepper.
Rub the oil over the potatoes, then lay them cut-side down on the baking tray. Roast on the top shelf of your oven until tender and a knife slips in easily, 30-40 mins.
TIP: Alternatively, if you have a microwave, you can speed things up. Halve the potatoes lengthways, then prick all over with a knife. Rub with a little oil and season with salt. Place cut-side down onto a plate, then microwave on high until tender, 15-18 mins.
While the potatoes cook, peel and grate the garlic (or use a garlic press).
Chop the tomato into 1cm pieces.
Trim the baby gem, separate the leaves, then tear into bite-sized pieces.
Heat a large frying pan on medium-high heat (no oil).
Once hot, add the lamb mince and cook until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.
Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.
Stir the garlic and cinnamon into the lamb mince and cook for 1 min.
Pour in the passata, chicken stock paste and water for the ragu (see pantry for amount) and stir together until combined.
Bring to the boil, then lower the heat and simmer until thickened, 10-12 mins, stirring occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle.
Meanwhile, crumble the Greek style salad cheese.
Put the tomato, red wine vinegar and olive oil for the dressing (see pantry for amount) into a medium bowl. Season with salt and pepper, mix together, then set aside.
Just before serving, add the baby gem to the bowl of dressing and toss to coat.
When everything's ready, taste the ragu and season if needed. Add a splash of water if it's a little thick.
Share the potato halves between your plates. Mash the insides slightly with a fork and add a knob of butter if you'd like.
Spoon the lamb ragu over the top (reheat first if needed) and sprinkle with the Greek style salad cheese. Serve the salad alongside.
2639
kJ
Energy (kJ)
631
kcal
Energy (kcal)
23.5
g
Fat
10.6
g
of which saturates
70.1
g
Carbohydrate
9.5
g
of which sugars
8.7
g
Dietary Fibre
31.8
g
Protein
2.1
g
Salt
