Lamb and Potato Bake

Lamb and Potato Bake

Preparation time: 10 min
Cooking time: 1h30
Serves 6



  • 1 lb 12 oz of diced shoulder of lamb
  • 1 lb 5 oz early potatoes
  • 2 finely sliced spring onions
  • 2 cloves of garlic
  • 2 sprigs of rosemary
  • 1 tsp turmeric
  • Salt & pepper


Pre-heat the oven to 320°F. Wash and dry potatoes, then dice them.

Heat the sauté pan to 2/3 of the maximum power of your stove, and test the heat using the 'water drop' technique.

Brown the meat, then reserve.

Add onions and brown for 2 min, then return the meat to the pan.

Add rosemary, turmeric and deglaze with 10 fl oz water.

Season with salt and pepper, add potatoes and cook for about 1 hour in the oven, with a lid. 

Increase the temperature to 390°F. Stir the ingredients a bit, remove the lid and cook for 10 more minutes to brown the potatoes.

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