Quick lamb & potato pot
- Good Food team
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Serves 4
Easy
Total time: 30 mins
Ready in 30 mins
A star rating of 4.2 out of 5.9 ratingsRate
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A traditional British favourite which is both nourishing and filling
Freezable
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Long-stem broccoli with sesame
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Ingredients
Nutrition
Units:
MetricUS
-
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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Nutrition: per serving
-
kcal463
-
fat24g
-
saturates12g
-
carbs29g
-
sugars0g
-
fibre2g
-
protein34g
-
salt1g
low
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Method
-
step 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.
-
step 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.
-
step 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.
Recipe from Good Food magazine, March 2005
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A star rating of 4.2 out of 5.9 ratings
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