|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
Low sat fat
Rich, delicious and layered with undertones of fresh, nutty pesto, our potato and sage gnocchi is an indulgent dish packed full of classic Italian flavours.
Potato farl steak sandwich with caramelised red onion and cheese sauce
Calling meat lovers everywhere! indulge yourself in this Potato Farl steak sandwich with caramelised red onion and creamy cheese sauce. Perfect for a tasty lunchtime treat or a quick mid week meal.
Tuck into this incredibly warming snack packed full of tasty bacon, melted cheese and kidney beans heightened by a sprinkling of smokey paprika. Perfect for a cold winter's evening!
This campaign was originally produced in the framework of a programme co-financed by the European Union