Just copying in a recipe that was posted. I used a conversion site and tried to convert the grams to ounces for many of us. I also converted the oven temp (thing in red). If I have any of them incorrect, please let me know.
Lamb and tomato bake with a cheese and yoghurt topping, P1 [posted by special hat]
http://www.waitrose.com/recipe/Lamb_And ... pping.aspx
It's delicious - just ensure you use very lean ground lamb (10% fat or less) and a reduced fat cheese as the topping. The topping is especially good. Obviously don't need these exact branded ingredients. Serves: 4
500g pack fresh ground lamb (about 1 lb.)
2 x 400g cans Waitrose Chopped Italian Tomatoes with Olive Oil and Garlic (about 2 14-oz. cans)
Â½ tsp Waitrose Cooks Ingredients A Good Pinch Of Wild Rosemary
25g pine nuts (about 1 oz.)
3 Jack Hawkins Slicing Tomatoes, thinly sliced
150g pot Total 0% Fat Greek Yoghurt (about 5 1/2 oz.)
1 egg, beaten
25g Parmigiano Reggiano, grated (close to 1 oz.)
Fry the lamb in a large non-stick frying pan for 5-6 minutes, stirring regularly until lightly browned.
Stir in the canned tomatoes and rosemary, then allow to simmer for 15-20 minutes until the lamb is thoroughly cooked. Add the pine nuts.
Preheat the oven to 200Â°C, gas mark 6 (about 400 degrees F)
. In the base of a 23cm x 19cm x 4cm (about 9 x 7 1/2 x 1 inches)
lasagne dish, place a layer of sliced tomato; then spoon over half the lamb mixture. Repeat with more tomato slices and the rest of the lamb then top with the remaining tomato.
Mix the yoghurt and egg together and spoon over the top. Sprinkle with the Parmigiano Reggiano and bake for 30-35 minutes, or until the topping is starting to brown.
Serve with a fresh Greek-style salad of tomatoes, olives, cucumber and crumbled feta cheese, drizzled with lemon juice and olive oil.
Make the lamb filling up to 24 hours ahead to allow the flavours to develop. Cover and leave to cool, then chill until ready to assemble and cook. Add an extra 10 minutes or so to the final cooking time.