What are the main ingredients in BBQ Lamb Potato Bites?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of BBQ Lamb Potato Bites?

Calories: 865, Carbs: 70 grams, Fat: grams, Protein: 45 grams, Sugar: 17.2 grams, Salt: 1175 grams

How do I prepare BBQ Lamb Potato Bites?

GOLDEN POTATO NUGGETS: Preheat the oven to 200°C. Boil the kettle for step 2. Spread out the potato chunks on a roasting tray. Coat in oil, the Italian Rub, and a little seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. RELISH YOUR FABULOUS WORK: Make a bed of spinach, smother with the spicy goulash, and plate up the cheesy potato bites alongside it. Sprinkle over any remaining chilli in case you’d like some extra heat! Get ready for one of the tastiest dinners yet! GORGEOUS GOULASH: Pat the lamb dry with paper towel. Place a pan over medium heat with a drizzle of oil. When hot, sauté the diced onion for 3-4 minutes until soft and translucent. Add the lamb and fry for 4-5 minutes until browned but not cooked through, shifting as it colours. Stir in the chopped chillies to taste (be careful, they’re hot!) and fry for 30-60 seconds. Mix in 120ml of boiling water and the passata, and bring up to a simmer. Lower the heat and cook for 10-12 minutes until reduced and thickened, stirring occasionally. DO A SPIN!: Place ½ the rinsed spinach in a bowl with a drizzle of oil and some seasoning. Toss to coat and set aside for serving. SO CHEESY…: When the potatoes have 5 minutes remaining, scatter over the grated cheese and turn the oven onto the grill setting. Cook for the remaining time until the cheese is melted and golden. FINAL TOUCHES: When the goulash is nearing completion, mix in the drained black beans, the remaining spinach, and the BBQ sauce. Stir for 2-3 minutes until the beans are heated through. Season to taste with salt, pepper, and a sweetener of choice.

What should be prepared from my kitchen to make BBQ Lamb Potato Bites?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

BBQ Lamb Potato Bites

The perfect partner for rich lamb goulash! Spiced with fresh chilli, coated in a sticky BBQ sauce, and sided by a mound of yummy black beans. As if this dish couldn’t get any better, nuggets of crispy roast potatoes covered in gooey cheese. Need we say more?

BBQ Lamb Potato Bites

with spicy black beans, spinach salad & tomato ragú

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

BBQ Sauce
Black Beans
Free-range Lamb Goulash
Fresh Chilli
Fresh Chillies
Grated Mozzarella & Cheddar Cheese
NOMU Italian Rub
Onion
Onions
Potato
Spinach
Tomato Passata

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Serves 1

GOLDEN NUGGETS
Preheat the oven to 200°C. Boil the kettle for step 2. Spread out the potato chunks on a roasting tray. Coat in oil, the Italian Rub, and a little seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
GORGEOUS GOULASH
Pat the lamb dry with paper towel. Place a pan over medium heat with a drizzle of oil. When hot, sauté the diced onion for 3-4 minutes until soft and translucent. Add the lamb and fry for 4-5 minutes until browned but not cooked through, shifting as it colours. Stir in the chopped chillies to taste (be careful, they’re hot!) and fry for 30-60 seconds. Mix in 80ml of boiling water and the passata, and bring up to a simmer. Lower the heat and cook for 10-12 minutes until reduced and thickened, stirring occasionally.
DO A SPIN!
Place ½ the rinsed spinach in a bowl with a drizzle of oil and some seasoning. Toss to coat and set aside for serving.
SO CHEESY…
When the potatoes have 5 minutes remaining, scatter over the grated cheese and turn the oven onto the grill setting. Cook for the remaining time until the cheese is melted and golden.
FINAL TOUCHES
When the goulash is nearing completion, mix in the drained black beans, the remaining spinach, and the BBQ sauce. Stir for 2-3 minutes until the beans are heated through. Season to taste with salt, pepper, and a sweetener of choice.
RELISH YOUR FABULOUS WORK
Make a bed of spinach, smother with the spicy goulash, and plate up the cheesy potato bites alongside it. Sprinkle over any remaining chilli in case you’d like some extra heat! Get ready for one of the tastiest dinners yet!

Potato - 200g
NOMU Italian Rub - 5ml
Free-range Lamb Goulash - 150g
Onion - 1
Fresh Chilli - 1
Tomato Passata - 100ml
Spinach - 20g
Grated Mozzarella & Cheddar Cheese - 30g
Black Beans - 60g
BBQ Sauce - 30ml

Download the Recipe

Serves 2

GOLDEN POTATO NUGGETS
Preheat the oven to 200°C. Boil the kettle for step 2. Spread out the potato chunks on a roasting tray. Coat in oil, the Italian Rub, and a little seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
GORGEOUS GOULASH
Pat the lamb dry with paper towel. Place a pan over medium heat with a drizzle of oil. When hot, sauté the diced onion for 3-4 minutes until soft and translucent. Add the lamb and fry for 4-5 minutes until browned but not cooked through, shifting as it colours. Stir in the chopped chillies to taste (be careful, they’re hot!) and fry for 30-60 seconds. Mix in 120ml of boiling water and the passata, and bring up to a simmer. Lower the heat and cook for 10-12 minutes until reduced and thickened, stirring occasionally.
DO A SPIN!
Place ½ the rinsed spinach in a bowl with a drizzle of oil and some seasoning. Toss to coat and set aside for serving.
SO CHEESY…
When the potatoes have 5 minutes remaining, scatter over the grated cheese and turn the oven onto the grill setting. Cook for the remaining time until the cheese is melted and golden.
FINAL TOUCHES
When the goulash is nearing completion, mix in the drained black beans, the remaining spinach, and the BBQ sauce. Stir for 2-3 minutes until the beans are heated through. Season to taste with salt, pepper, and a sweetener of choice.
RELISH YOUR FABULOUS WORK
Make a bed of spinach, smother with the spicy goulash, and plate up the cheesy potato bites alongside it. Sprinkle over any remaining chilli in case you’d like some extra heat! Get ready for one of the tastiest dinners yet!

Potato - 400g
NOMU Italian Rub - 10ml
Free-range Lamb Goulash - 300g
Onion - 1
Fresh Chilli - 1
Tomato Passata - 200ml
Spinach - 40g
Grated Mozzarella & Cheddar Cheese - 60g
Black Beans - 120g
BBQ Sauce - 60ml

Download the Recipe

Serves 3

GOLDEN POTATO NUGGETS
Preheat the oven to 200°C. Boil the kettle for step 2. Spread out the potato chunks on a roasting tray. Coat in oil, the Italian Rub, and a little seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
SPICY GOULASH
Pat the lamb dry with paper towel. Place a pan over medium heat with a drizzle of oil. When hot, sauté the diced onion for 4-5 minutes until soft and translucent. Add the lamb and fry for 4-5 minutes until browned but not cooked through, shifting as it colours. Stir in the chopped chillies to taste (be careful, they’re hot!) and fry for 30-60 seconds. Mix in 150ml of boiling water and the passata, and bring up to a simmer. Lower the heat and cook for 10-12 minutes until reduced and thickened, stirring occasionally.
DO A SPIN!
Place ½ the rinsed spinach in a bowl with a drizzle of oil and some seasoning. Toss to coat and set aside for serving.
SO CHEESY…
When the potatoes have 5 minutes remaining, scatter over the grated cheese and turn the oven onto the grill setting. Cook for the remaining time until the cheese is melted and golden.
FINAL TOUCHES
When the goulash is nearing completion, mix in the drained black beans, the remaining spinach, and the BBQ sauce. Stir for 2-3 minutes until the beans are heated through. Season to taste with salt, pepper, and a sweetener of choice.
RELISH YOUR FABULOUS WORK
Make a bed of spinach, smother with the spicy goulash, and plate up the cheesy potato bites alongside it. Sprinkle over any remaining chilli in case you’d like some extra heat! Get ready for one of the tastiest dinners yet!

Potato - 600g
NOMU Italian Rub - 15ml
Free-range Lamb Goulash - 450g
Onions - 2
Fresh Chillies - 2
Tomato Passata - 300ml
Spinach - 60g
Grated Mozzarella & Cheddar Cheese - 90g
Black Beans - 180g
BBQ Sauce - 85ml

Download the Recipe

Serves 4

GOLDEN POTATO NUGGETS
Preheat the oven to 200°C. Boil the kettle. Spread out the potato chunks on a roasting tray. Coat in oil, the Italian Rub, and a little seasoning. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
SPICY GOULASH
Pat the lamb dry with paper towel. Place a pan over medium heat with a drizzle of oil. When hot, sauté the diced onion for 5-6 minutes until soft and translucent. Add the lamb and fry for 4-5 minutes until browned but not cooked through, shifting as it colours. Stir in the chopped chillies to taste (be careful, they’re hot!) and fry for 30-60 seconds. Mix in 200ml of boiling water and the passata, and bring up to a simmer. Lower the heat and cook for 10-12 minutes until reduced and thickened, stirring occasionally.
DO A SPIN!
Place ½ the rinsed spinach in a bowl with a drizzle of oil and some seasoning. Toss to coat and set aside for serving.
SO CHEESY…
When the potatoes have 5 minutes remaining, scatter over the grated cheese and turn the oven onto the grill setting. Cook for the remaining time until the cheese is melted and golden.
FINAL TOUCHES
When the goulash is nearing completion, mix in the drained black beans, the remaining spinach, and the BBQ sauce. Stir for 2-3 minutes until the beans are heated through. Season to taste with salt, pepper, and a sweetener of choice.
RELISH YOUR FABULOUS WORK
Make a bed of spinach, smother with the spicy goulash, and plate up the cheesy potato bites alongside it. Sprinkle over any remaining chilli in case you’d like some extra heat! Get ready for one of the tastiest dinners yet!