Lamb Hash

Lamb Hash

Serves 4

Full Choice 3½ pts per serving

No Count Recipe

400g lean lamb leg steaks, cubed

400g potatoes chopped into 2cm pieces (¾")

2 onions, finely sliced

2 cloves garlic, crushed

20g pack fresh rosemary, finely chopped (or 1-2 tsp dried)

284 ml pack fresh lamb stock (or make yourself from a cube)

Spray a large non-stick pan with frylight and add the potatoes, cook until they have started to brown on the outside, about 5-8 mins.

Add the onions and garlic and cook a further 2-3 mins.

Add the lamb and cook 1-2 mins until sealed.  Add the rosemary and stock and cook for 8-10 mins until the stock has been absorbed by the potatoes.  Serve immediately.