Greek Inspired Lamb Ragu Jacket Potato
with Tomato and Pea Shoot 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
2 unit(s)
Garlic Clove**
1 unit(s)
Medium Tomato
200 grams
Lamb Mince
1 sachet(s)
Ground Cinnamon
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
50 grams
Greek Style Salad Cheese
(Contains: Milk)
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
40 grams
Pea Shoots
Not included in your delivery
100 milliliter(s)
Water for the Ragu
1 tbsp
Olive Oil for the Dressing
Utensils
Instructions
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 tomatoes into 1cm 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 pea shoots 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.
Enjoy!
