Turkish Spiced Lamb Meatball Traybake with Peppers and Tomatoes

• 3 tbsp Olive oil
• 2 medium Yellow onion
• 2 medium Red pepper
• 4 medium Tomato, ripe but firm
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 4 cloves Garlic
• 20 g Fresh flat-leaf parsley
• 2 tsp Ground cumin
• 2 tsp Sweet paprika
• 500 g Minced lamb
• 1 large Lemon

1. Heat the oven to 220°C (430°F). Drizzle 1 tbsp of the olive oil over a large baking tray.
2. Cut the yellow onions into wedges, slice the red peppers into thick strips, and cut the tomatoes into chunky wedges. Tip them onto the tray, add 1 tsp of the fine sea salt and 0.5 tsp of the black pepper, then toss with another 1 tbsp olive oil.
3. Bake the vegetables for 10 minutes to give them a head start and begin charring at the edges.
4. Meanwhile, finely chop the garlic and parsley. In a mixing bowl, combine the minced lamb with the garlic, parsley, ground cumin, sweet paprika, the remaining 1 tsp fine sea salt, and the remaining 0.5 tsp black pepper.
5. Roll the mixture into 16 meatballs. Drizzle your hands with the remaining 1 tbsp olive oil if needed to stop sticking.
6. Remove the tray from the oven and nestle the meatballs among the vegetables. Return to the oven and bake for 18 to 20 minutes, until the meatballs are browned and cooked through and the vegetables are juicy and lightly charred.
7. Cut the lemon into wedges. Serve the traybake hot with lemon squeezed over the top to brighten everything up.

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