Lamb Burning Love
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
Danish
Lamb Burning Love
Description
This dish combines tender boiled potatoes mashed with butter and a generous splash of milk to create a creamy, fluffy foundation. In a frying pan, rapeseed oil gently cooks sliced onions until they begin to turn golden, which deepens their natural sweetness. Chopped lamb leg, whether fresh, leftover roasted, or slow-cooked meat, is added and cooked alongside the onions until heated through, blending the savory flavors. Freshly ground salt and black pepper season the mixture, adding depth.
Once the components are ready, the potato mash is spread in a serving dish and topped with the onion and lamb mixture, providing contrast in textures and flavors. The dish can be served directly at the table for a warm, satisfying meal that highlights simple ingredients.
Ingredients
- 1 Kg potato peeled and quartered (even sized pieces
- 30 g butter
- milk generous splash
- 2 tablespoon rapeseed oil
- 270 g lamb leg chopped (approx or whatever you have, leftover roast or slowcooked; or shoulder
- 4 onion sliced, medium
- salt freshly ground
- black pepper freshly ground
Instructions
- Cook the potatoes in boiling water until cooked (about 18 minutes).
- Heat the oil in a large frying pan over a medium heat and fry the onions until starting to go golden.
- Add the lamb, combine with the onions and fry for another 5 minutes or until heated through.
- Mash the potatoes and beat in the butter, milk, salt and pepper.
- Place the mash in a serving dish and top with the fried onions and lamb.
- Serve at the table.
User Reviews
Overall Rating
5
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