WHAT TO EAT TONIGHT

Lamb and rosemary hash

An easy one-pan recipe with crispy potatoes and cavolo nero

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An easy one-pan recipe with crispy potatoes and cavolo nero

Posted

  • SERVES 4
  • PREPARATION TIME 10 minutes
  • COOKING TIME 30 minutes
  • 4 British lamb leg steaks, at room temperature
  • Olive oil for frying
  • 2 red onions
  • 200g cavolo nero
  • Lemon wedges, to serve
  • 500g white floury potatoes
  • 3 large garlic cloves
  • 3 fresh rosemary sprigs
  • 1½ tbsp balsamic vinegar
  1. 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 five 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.
  2. 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 two minutes, turn and cook for one minute. Put on a plate.
  3. Turn the heat to low, add a glug of oil and fry the onions, garlic and rosemary for eight to 10 minutes until soft, stirring occasionally. Add the vinegar, then add the cavolo nero and cook on high for two minutes. Return the lamb and potatoes, toss to mix, then season. Serve with lemon wedges.

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Lamb
Potatoes
winter recipes

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