|Energy (Kcal) 452|
|Energy (KJ) 1889|
|Saturated Fat 9.6g||48%|
|Total Sugars 8g||8%|
Turn your oven to 200°C/Gas Mark 5.
Bring a medium sized pan of water to the boil, add the sliced potatoes and cook for 5 minutes, drain and leave to cool. In a large pan add 1 tbsp. of the olive oil and cook the onion, carrot and leek until they start to colour over a medium heat.
Now add the lamb and continue cooking for a couple more minutes before stirring in the flour. Deglaze with the Worcestershire sauce then pour in the lamb stock and bring to a steady simmer, add the rosemary, leave it ticking away and season to taste.
Now heat up the last of the olive oil in a large frying pan and cook the sliced blanched potatoes until they start to turn golden.
Pour the lamb into a medium sized oven dish, top with the potatoes, place in the oven and cook for 10-15 minutes.
This is perfect with pickled red cabbage or any vegetable of your choice.
400g baby/salad potatoes (such as Charlotte), sliced into 3
400g leftover roast lamb, cut into chunks
1 onion, roughly chopped
2 carrots, sliced thinly
1 leek, thinly sliced
2 rosemary sprigs
2tbsp olive oil
1tbsp Worcestershire sauce
1tsp plain flour
400ml lamb stock
Creamy Cider Pork Chops with Sautéed Rosemary Potatoes
Indulge yourself with these deliciously creamy cider pork chops. Serve on a bed of sauteed rosemary potatoes for a fabulous mid-week meal.
Simple ingredients, and really easy to cook - this recipe will definitely make you see a traditional store cupboard staple in a whole new light!
Looking to add a little kick to your potatoes? Try this Bombay potato recipe! Takes just 5 minutes to prep.
This campaign was originally produced in the framework of a programme co-financed by the European Union