Quick lamb & potato pot

• potatoes↗450g g

  unpeeled

• diced lamb600g g
• large onion↗1

  sliced

• rosemary↗leaves from 2 sprigs

  chopped

• pot fresh lamb↗500g g

  or beef gravy

Step-by-step instructions

1. 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. 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. 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.