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–+ servings

Herb-Crusted Lamb Mini Meatloafs with Roasted Potatoes

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Rett Main Course
Kategori Mediterranean
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground lamb
  • 1/2 cup panko breadcrumbs, divided
  • 3 tablespoons fresh rosemary, thyme, and parsley, finely chopped
  • 2 garlic cloves, minced
  • 1 large egg
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper
  • 1.5 pounds baby potatoes, halved
  • 3 tablespoons olive oil, divided

fremgangsmåte
 

  • Preheat the oven to 425°F. Line a baking sheet with parchment paper and lightly grease a 12-cup muffin tin.
  • In a large bowl, combine the ground lamb, half the panko, minced garlic, egg, half the salt, and black pepper. Mix until just blended, then divide into 4 equal portions and press into 4 muffin cups.
  • Stir the remaining panko with the chopped herbs and 1 tablespoon olive oil. Spoon this mixture evenly over the top of each mini meatloaf and press gently to adhere.
  • Place the halved potatoes on the baking sheet. Toss with the remaining 2 tablespoons olive oil and remaining salt. Spread them in a single layer.
  • Bake the potatoes and meatloafs together for 20 to 22 minutes, until the meatloafs reach 160°F internally and the potatoes are golden and tender. Let the meatloafs rest for 3 minutes before serving with the potatoes.

merknader

Chop the herbs right before mixing to keep their flavor bright. If you want a bit more moisture in the lamb, add a teaspoon of Dijon mustard to the meat mixture. Leftovers reheat well in a 350°F oven for 8 minutes to restore the crust.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large mixing bowl, Baking sheet, Muffin tin