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Aussie Minced Lamb and Spinach Bake

Aussie Minced Lamb and Spinach Bake

Eleanor Craig
Inspired by the hearty fare of the Australian outback, this Minced Lamb and Spinach Bake melds rich flavors of tender lamb with vibrant spinach, offering a comforting yet sophisticated dish perfect for any occasion.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Other European
Servings 4 plates
Calories 686 kcal

Ingredients
 
 

Main Ingredients

  • Tasty minced meat isolated on white background500 grams ground lamb (minced lamb) - Choose grass-fed for richer flavor.
  • Spinach salad300 grams baby spinach - Washed and roughly chopped.
  • Ripe yellow onion on a white background1 cup yellow onion - Finely chopped.
  • garlic2 cloves garlic - Minced.
  • Glass bowl of olive oil isolated on white background2 tablespoons olive oil - Extra virgin preferred.
  • ground cumin1 teaspoon cumin
  • Heap of dried coriander seed and ground coriander on white background1 teaspoon ground coriander
  • Cheddar cheese block, paths1 cup cheddar cheese - grated, or mozzarella.
  • Fine breadcrumbs, also breading or crispies in wooden bowl1 cup breadcrumbs - Use panko for extra crunch.
  • Bowl of beef bone stock1 cup beef stock - Low sodium recommended.
  • Spoon with tomato paste isolated on white background1 tablespoon tomato paste
  • wooden bowl of salt1 pinch salt - to taste
  • Ground black pepper pile, paths, top1 pinch ground black pepper - to taste

Instructions
 

  • Preheat your oven to 180°C (350°F). This ensures even cooking and a gloriously golden finish on your bake.
  • In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, approximately 5 minutes. Stir in the garlic and cook for an additional minute, releasing their aromatic sweetness.
  • Add minced lamb to the skillet, breaking it apart with a wooden spoon. Cook until browned and cooked through, around 8-10 minutes.
  • Stir in ground cumin and coriander, allowing the spices to bloom in the heat for 1 minute. Add tomato paste and cook for another 2 minutes to deepen the flavors.
  • Pour in beef stock and bring the mixture to a simmer. Allow it to reduce slightly, about 5 minutes, to thicken.
  • Fold in chopped spinach and cook until just wilted, retaining its vibrant green hue, approximately 2 minutes.
  • Transfer the lamb and spinach mixture into a baking dish. Top with an even layer of breadcrumbs, followed by the grated cheese.
  • Bake in the preheated oven for 20 minutes or until the top is golden brown and the cheese is bubbling.
  • Let it rest for 5 minutes before serving, allowing the flavors to meld.

Notes

If you wish to elevate the crunch, toast the breadcrumbs with a little olive oil before adding them as a topping.

Nutrition

Calories: 686kcalCarbohydrates: 29gProtein: 35gFat: 48gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gCholesterol: 120mgSodium: 679mgPotassium: 1002mgFiber: 4gSugar: 5gVitamin A: 7384IUVitamin C: 26mgCalcium: 370mgIron: 6mg
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