Lamb hot pot with creamy potato mash

30 Min
4 People
Rating starstarstarstarstar
Lamb steaks served in a rich, hearty gravy with vegetables served with creamy potato mash and leafy side salad with feta cheese.

No lamb option - replacement is beef rump steaks.
1. Quarter potatoes and place in a saucepan, cover with water. Bring to the boil and simmer for 10-15 minutes, or until tender. Drain and return to saucepan (step 5).

2. Heat a large frypan over high heat. Rub lamb steaks with oil, salt and pepper. Cook for 3-4 minutes each side or until nearly cooked through. Set aside on a chopping board, keep pan over medium heat.

3. Add 2 tbsp oil to pan. Slice and add onion, parsnips and carrots as you go along with rosemary leaves. Stir in crushed garlic, 2 tbsp tomato paste and add stock cube.

4. Dissolve 1 tbsp flour in 1 1/2 cup water. Add with olives to pan. Bring to a simmer, stirring until thickened.

Dice lamb and return to pan, simmer uncovered for 5-10 minutes until vegetables are tender. Stir in 1/2 tbsp balsamic vinegar and season with salt and pepper to taste.

5. Mash the potatoes with 2 tbsp butter, salt and pepper.
Arrange leaves in a serving bowl. Slice and add snow peas and crumbled feta.

6. Serve lamb hot-pot with mash and side salad. Drizzle with balsamic vinegar if desired.

We choose to leave the skin on our potatoes to retain nutrition. Peel if you prefer.

No lamb option - replacement is beef rump steaks.
baby potatoes 1kg
Lamb steaks 600g
Brown onion 1/2
Parsnips 2
carrots 2
Rosemary 2 sprigs
Garlic 2 cloves
Green Olives 1/2 jar
Mesclun leaves 1/2 bag (100g)
Snow peas 1/2 punnet (125g)
Feta cheese 1/2 block

From your pantry:
oil + butter for cooking, salt, pepper, chicken stock cube, tomato paste, balsamic vinegar, flour (plain, or other)