Get ready for a traybake that’s bursting with flavour! Juicy lamb meatballs, zesty with lemon and fragrant oregano, are baked to perfection before meeting fluffy microwave rice, sweet bell pepper, and red onion. A splash of chicken stock brings it all together, and a final hit of creamy feta on top, makes this irresistibly delicious. Finished with fresh parsley and pops of pomegranate seeds.
Prep
10 min
Cook
40 min
Serves
4
Difficulty
Easy
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Ingredients
lemon 1 (zest & juice)
lamb mince 400 g
garlic granules 2 tsp
dried oregano 2 tsp
feta 200 g (crumbled)
basmati microwave rice 500 g
bell pepper 1 (chopped)
red onion 1 (chopped)
chicken stock cube 1
flat leaf parsley 1 handful (chopped)
pomegranate seeds 3 tbsp
Method
Prep & cook the meatballs
Preheat the oven to 200C/180C fan.
Zest and juice the lemon (keep the juice and zest separate).
In a bowl mix together the lamb mince, garlic granules, dried oregano, lemon zest and 1/3 of the feta. Shape into meatballs - 4 or 5 meatballs per person.
Add the meatballs to a baking dish (you’re going to add the rice and veg later on) and drizzle with oil. Cook in the oven for 10 minutes.
Prep the rest of the ingredients
Meanwhile, chop the bell pepper and red onion.
Make up the chicken stock cube with 250ml boiling water.
Cook the rice & veg
Take the baking dish out of the oven and pop the meatballs on a plate.
Add the microwavebasmati rice, bell pepper and red onion to the tray and give it a good mix, breaking up the rice with a fork.
Stir in the chicken stock and mix well. Pop the meatballs on top and cover the dish with tin foil.
Bake in the oven for 10 minutes.
After 10 minutes take off the tin foil, sprinkle over a little lemon juice and scatter over the reserved feta. Bake for another 5-7 minutes until the feta has started to melt.
Plate Up
Chop the flat leaf parsley.
Take the baking dish out of the oven and scatter the parsley on top with the pomegranate seeds. You can also add more lemon juice to taste as you like. Plate up and enjoy!
