Taka tala lamb

Ingredients

• 1kg diced lamb
• 1 onion diced
• 1 zuchinni - grated
• 1 carrot - grated
• garlic
• potato - mashed
• pumpkin - mashed
• Taka Tala Marinade
• 2 eggs - beaten
• flour
• All Purpose Seasoning
• mixed herbs

Method

1. Slow cook the diced lamb with Taka Tala sauce in the oven until the meat is tender
2. Fry onion with garlic and remove after several minutes (or until golden).
3. Combine mash potato, pumpkin, seasoning, salt & pepper, herbs and mix thoroughly.
4. Add the grated carrot, grated zuchinni and fried onion to the mash.
5. Add flour and eggs to mash and stir thru well. You should be able to form balls with the mixture without it collapsing.
6. Form the vegetable medallions and roast them in the oven for approximately 20-25 minutes.

Additional

• For something different, try these medallions with a traditional Sunday Roast. The medallions go very well with a gravy and cranberry sauce.
• I can’t remember I stirred mustard into the medallion. I guess that is something you’ll have to experiment with.