Quick Lamb and Potato Pot

Ingredients
450.0g potatoes , unpeeled
600.0g diced lamb
1 large onion , sliced
leaves from 2 sprigs rosemary , chopped
500.0g pot fresh lamb or beef gravy


Method
1. Slice the potatoes to about the thickness of a magazine (half a cm).
Cook in boiling water for 8-10 mins until tender. Meanwhile, heat an ovenproof frying pan
or shallow casserole on a high heat. Dry-fry the lamb for 5 mins until browned, letting the
meat release itself from the base before you turn it. Heat the grill to medium.

2. Tip the onion and most of the rosemary into the pan and fry for 3 mins until the onion is
slightly softened and takes on some of the colour from the lamb. Stir in the gravy, then season
with black pepper.

3. Drain the potato slices and lay over the meat, each one overlapping slightly,
then grill for about 5 mins, until the potatoes are golden.

Per serving
463 kcalories, protein 34.0g, carbohydrate 29.0g, fat 24.0 g, saturated fat 12.0g,
fibre 2.0g, salt 1.0 g