Quick lamb & potato pot

Quick lamb & potato pot

A traditional British favourite which is both nourishing and filling

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 30 mins

Freezable

Method

  1. 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.
  2. 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.
  3. 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 34.0g, carbohydrate 29.0g, fat 24.0 g, saturated fat 12.0g, fibre 2.0g, salt 1.0 g

Recipe from Good Food magazine, March 2005.

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Latest comments and suggestions

  • 28 December 2008

    Woody commented on this recipe

    Really simple and perfect for a midweek winter meal. Very tasty and on the table so quickly - yum! :o)

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  • 28 December 2011

    Steve in Catterick rated and commented on this recipe

    3 stars

    I tried this recipe but altered it slightly,what I did was lob sausages mushrooms bacon and black pudding into a pan,fried it all up and called it brekkie.along with eggs and beans etc..pmsl

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  • 07 January 2012

    lemon_farmer commented on this recipe

    The thickness of a magazine?! Is that wider or thinner than a piece of string??

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 30 mins

Freezable

Ingredients

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Per serving

463 kcalories, protein 34.0g, carbohydrate 29.0g, fat 24.0 g, saturated fat 12.0g, fibre 2.0g, salt 1.0 g

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