Sheet-Pan Lamb Kofta with Bombay Potatoes and Peppers

By Sprig Originals ✓ · cooked up in Sprig

Spiced lamb kofta and turmeric-tossed baby potatoes roast on one tray until the meat is browned and the potatoes are crisp-edged. Sweet red peppers and onion wedges char alongside, so dinner comes together with a squeeze of lemon and nothing else to wash up.

Ingredients

• 1.5 lb baby potatoes, halved
• 1 large red bell pepper, cut into thick strips
• 1 large red onion, cut into 8 wedges
• 3 tbsp vegetable oil
• 1 tsp ground turmeric
• 1.5 tsp salt

• 1 lb ground lamb
• 2 tsp garam masala
• 2 tsp ground cumin
• 3 cloves garlic, finely grated
• 1 tbsp fresh ginger, finely grated
• 1 lemon, half juiced, half cut into wedges

Instructions

1. Heat the oven to 425°F (220°C). On a large rimmed sheet pan, toss the halved baby potatoes with 2 tablespoons of the oil, the turmeric and 1 teaspoon of the salt. Spread cut-side down in a single layer and roast for 20 minutes.
2. While the potatoes roast, mix the ground lamb with the garam masala, cumin, garlic, ginger and remaining 1/2 teaspoon salt until just combined. Shape into 16 small ovals about 1 1/2 inches long and set on a plate.
3. Pull out the pan and push the potatoes to one half. Add the pepper strips and onion wedges to the empty side, drizzle with the remaining 1 tablespoon oil, and nestle the kofta among the vegetables so nothing overlaps.
4. Roast for 18 to 22 minutes, until the kofta are browned and register 160°F (71°C) in the center, the potatoes are crisp at the edges and the peppers are charred in spots.
5. Squeeze the lemon juice over the whole tray, shake gently to coat, and serve straight from the pan with the lemon wedges.

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Nutrition (per serving, estimated)

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