Crispy potato, lamb and rosemary hash
- October 2015
- Serves 4
- hands-on time 30 min
A one-pot-wonder that’s packed full of flavour from rosemary, and textures from lamb and crispy potatoes; a winning recipe for cooler nights.
- 18.7g (6.2g saturated)
- 30.9g (6.7g sugars)
- 4 British lamb leg steaks, at room temperature
- 500g white floury potatoes
- Olive oil for frying
- 3 large garlic cloves
- 2 red onions
- 3 fresh rosemary sprigs
- 200g cavolo nero
- 1½ tbsp balsamic vinegar
- Lemon wedges to serve
- Cut the lamb into chunks. Chop the potatoes into 1cm cubes and heat a large glug of oil in a large frying pan. Add the potatoes and fry for 5 minutes. Slice the garlic and onions, then set aside with the leaves from the rosemary. Slice the cavolo nero, put in a colander and pour over a kettle of boiling water. Drain.
- Cook the potatoes for 10 minutes more, shaking the pan occasionally, until golden and tender. Season, then remove. Turn the heat to high, season the lamb and add to the pan in a single layer. Cook for 2 minutes, turn and cook for 1 minute. Put on a plate.
- Turn the heat to low, add a glug of oil and fry the onions, garlic and rosemary for 8-10 minutes until soft, stirring occasionally. Add the vinegar, then add the cavolo nero and cook on high for 2 minutes. Return the lamb and potatoes, toss to mix, then season. Serve with lemon wedges.
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