Quick lamb & potato pot

Quick lamb & potato pot

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(2 ratings)

Ready in 30 mins

Easy

Serves 4
A traditional British favourite which is both nourishing and filling

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal463
  • fat24g
  • saturates12g
  • carbs29g
  • sugars0g
  • fibre2g
  • protein34g
  • salt1g
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Ingredients

  • 450g potatoes, unpeeled
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 600g diced lamb
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 1 large onion, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • leaves from 2 sprigs rosemary, chopped
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 500g pot fresh lamb or beef gravy
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

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.

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Comments, questions and tips

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Rhys_03
8th Jun, 2015
I'am using this recipe for GCSE course work thank you
vlatus
15th Jan, 2014
5.05
Nice and quick, just right for a midweek meal on an evening where we were short of time. Meat surprisingly tender for such a short cooking time. I added a handful of chopped fresh mint when I added the rosemary which was lovely. Will be doing this one again.
lemon_farmer's picture
lemon_farmer
7th Jan, 2012
The thickness of a magazine?! Is that wider or thinner than a piece of string??
borofc
28th Dec, 2011
3.05
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
annie01332
28th Dec, 2008
Really simple and perfect for a midweek winter meal. Very tasty and on the table so quickly - yum! :o)
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