50g gluten free white breadcrumbs
250g lamb mince
1 egg, beaten
large handful mint, chopped
2 large potatoes, cut into wedges
2 zucchini/courgettes, cut into batons
12 small tomatoes
2 tbsp olive oil
50g feta cheese, crumbled
Heat oven to 200C/180C fan/ gas 6. Pop the gluten free breadcrumbs, lamb mince, egg and plenty of seasoning in a bowl.
Sprinkle in half the chopped mint. Give everything a good mix and shape into 8 patties. Place on a large, shallow roasting tray.
Place the lamb patties with the potatoes, courgettes and cherry tomatoes on the tray.
Drizzle with olive oil and season.
Bake for around 40 mins, turning everything once, until the lamb is cooked though and the vegetables are tender.
Remove from the oven and sprinkle with feta and remaining mint.
Recipe from Good Food magazine