Moroccan Lamb & Vegetable Traybake

Do you ever feel like you’ve won the lottery these days when you see meat marked down at the supermarket, in particular lamb? I can remember when I was young, lamb was on our dinner plates every other night. It was so cheap. I happened to be at the supermarket at the right time this particular day when I scored two trays of marked down lamb cutlets, one of the more expensive cuts. Winning! I was spoilt for choice on how to use them but I had all the vegetables to do an all in bake of some sort when I thought of this Moroccan Lamb & Vegetable Traybake.

Don’t you just love ‘throw it all in’ type dinners? The ones where you layer the bottom of your dish with the vegetables, place the meat on top and them throw it in the slow cooker or oven? I had plenty of sweet potato, onions and tomatoes and I love Moroccan seasoning because it’s not too spicy and the kids like it too. 

I started by marinating the lamb cutlets in a little olive oil, salt and pepper and seasoning then about an hour before dinner time, threw the cutlets on top of the chopped vegetables. You could do this early in the morning, ready to throw in the oven later or this would be perfect for the slow cooker. Although, I wanted to break down that fat on the cutlets by crisping it up in the oven. I love the cheaper lamb chops for the slow cooker like my Greek Lamb dish I cook often.

Just before you pull the lamb traybake out of the oven, boil some greens (or in my case a frozen vegetable medley mix) and because I was serving my lamb with an Orange Couscous, I threw in a bit of orange peel while the vegetables were boiling. I added a knob of butter to the vegetables just before serving too.

This was such a tasty meal and devoured by everyone and I mean everyone, including the ‘fussy one’. She ummed and ahhed about the lamb but loved the couscous. Believe me when I say I’ll be preparing more dishes with couscous from now on. I’ll do anything to get her to eat what I put in front of her. You could try this with chicken, pork or veal cutlets if you like too.

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Moroccan Lamb & Vegetable Traybake

An all-in-one delicious lamb cutlet and vegetable traybake flavoured with Moroccan spices and baked in the oven in under an hour.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 6

Author Anne

Ingredients

• lamb cutlets or chops
• 1/4 cup olive oil
• salt & pepper
• 2 tbs Moroccan seasoning
• grated orange rind
• vegetables sweet potato, potatoes, carrots, onions, tomatoes

Instructions

1. Mix together the olive oil, grated orange rind, Moroccan seasoning, salt and pepper and marinate the lamb cutlets in the mixture for at least 1 hour beforehand.
2. Prepare the vegetables and lay flat in a suitable baking tray.
3. Place the marinated cutlets on top of the vegetables and bake in a 170 deg C (375 deg F) oven for approximately 30 minutes or until the meal and vegetables are cooked.
4. Serve with couscous and other vegetables of your choice.

Recipe Notes

The lamb could be substituted with chicken thighs, pork or veal cutlets.

 

 

Double chocolate peanut butter cookie bars

If you're reading this blog post and recipe, I don't have to tell you just how good this flavour combination is. I must confess, I have been known to smear peanut butter directly onto squares of chocolate in order to get a chocolate/peanut butter fix. But enough of that. I haven't done that for a long time but what I discovered is that the humble chocolate cookie bars that we cook so often here only need a third of a cup of peanut butter to take them to a whole new dimension.

This is one of those one bowl, melt and mix recipes that I love so much. Such a good recipe to make when the oven is on and you need something in a hurry. You start by melting the butter and peanut butter together either in the microwave or on the stove top.

Once cooled slightly, add a beaten egg and vanilla.

Mix together your dry ingredients of flour, brown sugar, cocoa and chocolate chips. (I don't normally have chocolate chips, rather opting for cutting a whole block of chocolate but they were on special at the supermarket.)

Mix the dry ingredients together well.

Add the wet ingredients to the dry and mix until well combined. (I only use crunchy peanut butter in this house. I don't even know why anyone would bother with smooth. Like, what's the point?)

Once combined, press into a slice baking pan and bake.

Smother with chocolate frosting for extra indulgence or leave as is, cutting into smaller 'finger' sized pieces.

I'm going to have to check my oven because there always seem to be a corner missing after I've finished baking. I wonder where on earth it could've gone? (Hey, someone has to be the official taste tester. I wouldn't want my family to eat anything that didn't taste nice, right? *wink wink*)

Double Chocolate Peanut Butter Cookie Bars

• 125gm butter
• 1/3 cup peanut butter
• 1 egg, beaten
• 1 tsp vanilla
• 1 cup brown sugar
• 1/3 cup cocoa powder
• 1 cup plain flour
• 1/2 cup chocolate chips
• quantity of chocolate frosting (optional)

1. Preheat oven to 170 deg C.
2. Melt together butter and peanut butter using either microwave or over the stop top.
3. Allow to cool slightly then add beaten egg and vanilla.
4. Combine flour, brown sugar, cocoa and chocolate chips.
5. Add wet ingredients to dry and mix well.
6. Press into a 20x25cm slice pan and bake for approximately 25 minutes or until firm. (If you cook for less time, the bars will be soft and more fudge-like.)
7. Once cooled, cover with chocolate frosting and slice to serve.

Double chocolate peanut butter cookie bars

If you’re reading this blog post and recipe, I don’t have to tell you just how good this flavour combination is. I must confess, I have been known to smear peanut butter directly onto squares of chocolate in order to get a chocolate/peanut butter fix.

But enough of that. I haven’t done that for a long time but what I discovered is that the humble chocolate cookie bars that we cook so often here only need a third of a cup of peanut butter to take them to a whole new dimension.

This is one of those one bowl, melt and mix recipes that I love so much. Such a good recipe to make when the oven is on and you need something in a hurry. You start by melting the butter and peanut butter together either in the microwave or on the stove top.

Once cooled slightly, add a beaten egg and vanilla.

Mix together your dry ingredients of flour, brown sugar, cocoa and chocolate chips. (I don’t normally have chocolate chips, rather opting for cutting a whole block of chocolate but they were on special at the supermarket.)

Mix the dry ingredients together well.

Add the wet ingredients to the dry and mix until well combined. (I only use crunchy

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peanut butter in this house. I don’t even know why anyone would bother with smooth. Like, what’s the point?)

Once combined, press into a slice baking pan and bake.

Smother with chocolate frosting for extra indulgence or leave as is, cutting into smaller ‘finger’ sized pieces.

I’m going to have to check my oven because there always seem to be a corner missing after I’ve finished baking. I wonder where on earth it could’ve gone? (Hey, someone has to be the official taste tester. I wouldn’t want my family to eat anything that didn’t taste nice, right? *wink wink*)

Double Chocolate Peanut Butter Cookie Bars

• 125gm butter
• 1/3 cup peanut butter
• 1 egg, beaten
• 1 tsp vanilla
• 1 cup brown sugar
• 1/3 cup cocoa powder
• 1 cup plain flour
• 1/2 cup chocolate chips
• quantity of chocolate frosting (optional)

1. Preheat oven to 170 deg C.
2. Melt together butter and peanut butter using either microwave or over the stop top.
3. Allow to cool slightly then add beaten egg and vanilla.
4. Combine flour, brown sugar, cocoa and chocolate chips.
5. Add wet ingredients to dry and mix well.
6. Press into a 20x25cm slice pan and bake for approximately 25 minutes or until firm. (If you cook for less time, the bars will be soft and more fudge-like.)
7. Once cooled, cover with chocolate frosting and slice to serve.