Quick Lamb & Potato Pot
In this hearty dish, tender chunks of lamb are cooked to perfection with fragrant rosemary and caramelized onions, then topped with thinly sliced potatoes that turn beautifully golden under the grill. Each layer of flavor melds together in a delicious harmony, making this a comforting and satisfying meal for any occasion.
— Constant Cookbook
Ingredients
- 450g potatoes , unpeeled
- 600g diced lamb
- 1 large onion , sliced
- leaves from 2 sprigs rosemary , chopped
- 500g pot fresh lamb or beef gravy
Instructions
- 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.
Yield
Serves 4
Nutrition
- Calories: 463 calories
- Fat Content: 24 grams fat
- Saturated Fat Content: 12 grams saturated fat
- Carbohydrate Content: 29 grams carbohydrates
- Fiber Content: 2 grams fiber
- Protein Content: 34 grams protein
- Sodium Content: 1 milligram of sodium
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