Save the Fennel fronds for garnish.
You could use white potatoes instead of sweet potatoes, or beef meatballs instead of lamb if you prefer
Cooking Method
Pre heat oven to 200c gas 6 189c fan oven
Firstly, make the meatballs by hand: take about a tbsp of lamb mince per meatball, squish together in your hands and ball up then place onto a deep sided tray
Pour the Puréety Garden Mint glaze over the meatballs and roll around in the deep sided tray. When the meatballs are covered in the glaze, leave in the fridge for the glaze to develop (for at least 30 mins or overnight)
Bring a pan of salted water to the boil, then cook the wedges for 4-6 mins and drain
Toss the wedges in Puréety Garlic & Rosemary potato seasoning & 4 tbsp of olive oil. Lay out the wedges on a roasting tray and bake for 10 mins
On a separate tray, add the meatballs, lemon wedges, peppers, fennel & onions and spray with olive oil. Then bake alongside the wedges for 25 mins or until meatballs are cooked and the wedges/vegetables are golden brown
Take out of the oven and sprinkle with feta, olives & spinach
Ingredients
600g Sweet Potatoes , Peeled and cut into wedges
500g Lamb Mince
1each Red Onion , Cut into wedges
1each Fennel , Sliced finely
1each Red Pepper , Chopped
100g Feta Cheese
45g Olives
20g Baby Leaf Spinach
1each Lemon , Cut into wedges
Reviews
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Fire up the BBQ and try these garden mint glazed lamb and wh... Read More
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Sign up to our newsletter and Get 20% off your first box of 10*
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*Offer available to new customers and only available on your first box of 10.
Your discount code will be emailed to you when you sign up.
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Sign up to our newsletter and Get 20% off your first box of 10*
Sign up for our newsletter and get 20% off your first order!
*Offer available to new customers and only available on your first box of 10.
Your discount code will be emailed to you when you sign up.
Reviews
Feel the love...
No love just yet... If you have tried our Minted Lamb Meatballs & Sweet Potato Traybake why not leave a review!