Lamb & Eggplant Bake

  • 5:50 Time to table
  • 10 Portions
  • 474 kcal/p.


  1. Preheat oven to 130°C fan forced. Arrange lemons and rosemary over base of roasting pan. Place lamb on top, season with salt and pepper. Pour stock into pan, to cover base. Cover tightly with foil and cook for 5 hours, until lamb is tender.
  2. Increase oven to 240°C fan forced. Lightly grease large roasting pan. Place pumpkin, eggplant and capsicum into roasting pan. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast for 30 minutes, turning occasionally until golden and tender. Reduce oven to 200°C fan forced.
  3. Remove lamb from roasting pan, discard lemon and rosemary, reserve pan juices. Shred lamb and place into a large baking dish. Add olives, roast vegetables, feta and 375mL lamb juices. Stir to combine.
  4. To make topping, bring water to simmer over high heat. Add MAGGI Classic Gluten Free Mashed Potato Mix in a steady stream, whisking constantly until mixture thickens. Remove from heat and season to taste with salt and pepper.
  5. Dollop potato over lamb mixture. Sprinkle with mozzarella and bake 20-30 minutes until warmed through and light golden on top. Serve with crusty bread and salad.

Recipe Details

2eaLemonshalved, thinly sliced
1bunchRosemary, fresh 
1.5kgLamb, leg, raw 
375mLChicken stockgluten free
1kgPumpkinbutternut, seeds removed, cut into 3cm pieces
1eaEggplantcut into 3cm pieces
2tbspOlive oil 
65grGreen oliveskalamatta olives
250grFeta cheesecrumbles
175grMAGGI Classic Gluten Free Mashed Potato Mix 4kg 
125grMozzarella cheesegrated


Nutritional Analysis

Nutritional anaylsis per serving 
Fats, total (g)30
Sodium (mg)713
Protein (g)37
Fiber, total dietary (g)2.6
Fats, saturated (g)15
Carbohydrate, total (g)13
Energy (Kj)1929
Energy (Kcal)474