Per Serving | %RI |
---|---|
KCALS 495 | |
Protein 41g | |
Carbs 32g | |
Sugar 10g | |
Fat 21g | |
Sat Fat 7g | |
Fibre 6.5g | |
Salt 0.9g |
Preheat the oven to 220*c / gas 7
Boil the potatoes in salted water for 5 minutes, drain.
In a frying pan, add 1 tbsp of the olive oil, the drained potatoes and cook for 5 minutes over a medium heat. Now add the garlic and continue frying. Next goes in the peppers and harissa spice and continue cooking for 5 minutes. Season with a little salt and transfer the potatoes to an oven tray. Pour over the lamb stock, add the apricots and olives and pop into the oven for 10-15 minutes.
Meanwhile add the remaining 1tbsp of olive oil and cook the lamb chops until browned on both sides, you may need to do this in 2 batches. Season the lamb.
Take the tray out from the oven, stir in the spinach, pop the lamb chops in the tray, sprinkle over the rosemary and cook for a further 10 minutes and serve at the table in the tray.
See this recipe in action in the accompany video below. Check out more potato recipe videos on Love Potatoes' video hub.
500g Smooth (such as Desiree), peeled and diced
8 lamb chops, fat trimmed
1tsp rosemary
2tbsp olive oil
2 garlic cloves, sliced
1 red pepper, sliced
1 yellow pepper, sliced
2tsp harissa spice
12 black olives
50g dried apricots, roughly chopped
150ml lamb stock
1 small bag of baby spinach
1tbsp chopped flat leaf parsley
Use your roast potato in delicious dip fashion with this incredible arrangement of ingredients which make up a tremendous 'dip and chip' alternative.
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Enjoy a taste of India with this aromatic Bombay Potato Frittata. Deliciously smooth potatoes complimented by spices of cumin, chili and ginger make this dish a perfect choice for an exciting mid-week meal. Serve with tangy tomato chutney or cooling raita for an extra special touch.
This hearty dish finds beautifully exotic flavours collide with spiced potatoes. Incredibly easy to produce and tantalisingly tasty!