Quick lamb & potato pot
A traditional British favourite which is both nourishing and filling
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 mins
- Slice the potatoes to about the thickness of a magazine (half a cm). Cook in boiling water for 8-10 mins until tender. Meanwhile, heat an ovenproof frying pan or shallow casserole on a high heat. Dry-fry the lamb for 5 mins until browned, letting the meat release itself from the base before you turn it. Heat the grill to medium.
- Tip the onion and most of the rosemary into the pan and fry for 3 mins until the onion is slightly softened and takes on some of the colour from the lamb. Stir in the gravy, then season with black pepper.
- Drain the potato slices and lay over the meat, each one overlapping slightly, then grill for about 5 mins, until the potatoes are golden.
Per serving
463 kcalories, protein 34g, carbohydrate 29g, fat 24 g, saturated fat 12g, fibre 2g, salt 1 g
Recipe from Good Food magazine, March 2005.
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http://www.bbcgoodfood.com/recipes/1611/
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Ingredients
- 450g potatoes , unpeeled
- 600g diced lamb
- 1 large onion , sliced
- leaves from 2 sprigs rosemary , chopped
- 500g pot fresh lamb or beef gravy
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 mins
Ingredients
- 450g potatoes , unpeeled
- 600g diced lamb
- 1 large onion , sliced
- leaves from 2 sprigs rosemary , chopped
- 500g pot fresh lamb or beef gravy
Per serving
463 kcalories, protein 34g, carbohydrate 29g, fat 24 g, saturated fat 12g, fibre 2g, salt 1 g
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28 December 2008
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28 December 2011
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07 January 2012
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