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Crispy potato, lamb and rosemary hash

Name: Crispy potato, lamb and rosemary hash
Yield: Serves 4
Cuisine: British recipes
Ingredients: 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

Published: 17 Nov 15
Updated: 18 Mar 24

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.

Easy
October 2015

Test kitchen approved

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.

Nutrition: per serving

Calories: 446kcals
Fat: 18.7g (6.2g saturated)
Protein: 35.3g
Carbohydrates: 30.9g (6.7g sugars)
Fibre: 6.5g
Salt: 0.3g

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Ingredients

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

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Method

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.