After a busy weekend, three hour meeting this morning, five children for tea, lots of washing, bt finally arriving and fixing the fault that they had been telling me (for the last three months) did not exist ... I need comfort food.
For me lamb rosti is the best comfort food there is. I normally cook too much lamb so i can make it. That is what i did over the weekend and here is the recipe ... enjoy:
LAMB ROSTI - Serves 2
Ingredients
500g Mash, 4/5 Handfuls of left over lamb, 1 Medium onion, 1 Clove garlic, 1 Sprig rosemary, Salt and pepper
- Turn the oven on to 200
- Spread the mash out on a roasting tin
- Chop the lamb into bite size chunks, slice the onion and garlic
- Sprinkle the lamb, sliced onion and garlic oven the top of the mash and mix, drizzle with olive oil
- Place in oven for 20 minutes.
- Remove from oven and sprinkle the leaves from the stalk of fresh rosemary and salt and pepper over mixture and use a spatula and turn mixture over, it does not have to be exact, you are trying to remove the now crispy potato from the bottom of the roasting pan and replace it with new mash so that it can go crispy. It is not an exact science though and does not matter if not all turned.
- Place back in oven for another 15-20 minutes until crispy and serve with peas.
Cooking notes
I have rosemary in the garden so it is easy to get hold of, if you don’t then leave it out. This is meant to be a left overs meal so don’t go buying herbs for it
Adapting
If you cooked dauphinoise potatoes with the lamb and you have two portions left over then use it instead of the mash
Mash - Makes 500g
500g Potatoes (I tend to use white), 50 mil Full fat milk, 1/4 Tablespoon butter, salt and pepper to taste
- Peel and chop the potatoes into 3cm chunks, they need to be the same size so the cook evenly. This should leave you with 450g of peeled and chopped potatoes
- Cover them with water and bring to boil, turn down to a gentle simmer for about for about 20 minutes until they are soft. When they are cooked you should easily be able to put a fork through them
- Drain potatoes
- Add the milk and butter to the pan, let it heat up. By heating the milk you get a much smoother mash.
- Take the pan of the heat and pop in the potatoes with salt and pepper and mash. If the mash is to thick for you then you can always add extra cold milk.
- When you are happy with the consistency of the mash and confident there are no lumps left in it, get a fork and beat the mash for 30 seconds, this will make the mash really smooth
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