Tender Lamb, potato and rosemary hash

Name: Tender Lamb, potato and rosemary hash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: English
Ingredients: 600 g lamb leg steaks, at room temperature; 5 potatoes, cut into 1cm cubes; 3 garlic cloves, sliced; 1 tbsp olive oil, for frying; 2 red onion, sliced; 2 tbsp fresh rosemary; 200 g cavolo nero, sliced; 1 1/2 tbsp balsamic vinegar; 1 lemon, wedges to serve

A flavoursome and healthy meal, the crispy potato providing a nice crunch with the tender lamb.

Prep 10m Cook 30m Serves 4 Easy English Breakfast

27 ratings

Ingredients

Serves 4

600 g lamb leg steaks, at room temperature 5 potatoes, cut into 1cm cubes 3 garlic cloves, sliced 1 tbsp olive oil, for frying 2 red onion, sliced 2 tbsp fresh rosemary 200 g cavolo nero, sliced 1 1/2 tbsp balsamic vinegar 1 lemon, wedges to serve

Method

1

Heat a large glug of oil in a large frying pan and fry the potatoes for 5 minutes.
2

Put the cavolo nero in a colander and pour over a kettle of boiling water. Drain.
3

Cook the potatoes for 10 minutes more, shaking the pan occasionally, until golden and tender. Season, then remove.
4

Turn the heat to high, season the lamb. Cook for 2 minutes in a single layer, turn and cook for 1 minute. Put on a plate.
5

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.
6

Add the vinegar, then add the cavolo nero and cook on high for 2 minutes.
7

Return the lamb and potatoes, toss to mix, then season.
8

Serve with lemon wedges.