Rosemary Lamb With Potato Fritters
Rosemary Lamb with Potato Fritters Here is a fairly easy recipe to make for a delicious meal of lamb, potato fritters and a tasty salad.
Recipe serves one person.
Ingredients: Potato Fritters
Press the potato mixture in a sieve to extrude some of the juices, Mix with the eggs, flour, grated onion, smashed garlic, parsley, salt, pepper, beer and cream.
Heat 3 tbsp of oil at a time in a large fry pan and drop 2 tbsp of the batter for each fritter.
Make 3 or 4 fritters at a time, depending on the size of the skillet.
Cook about 2 minutes over medium heat on the first side; turn over and cook 1 minute on the other side.
Repeat until you use all the batter.
Serve as quickly as possible because the fritters will eventually soften and lose their crispness.
You can place the fritters in a pre-heated oven on low heat while you cook the rest of them and start the other components of the meal.
Lamb When the first batch of fritters have been placed in the oven then heat a fry pan to high.
If heated place olive oil into pan.
Take out chops from fridge and place each chop into the pan and cooked on medium high but not too high otherwise the garlic will burn.
Once one side is browned nicely then turn it over, it should take around 3 -4 minutes and depends on how you prefer your lamb.
At the same time continue to cook the potato fritters.
Take the lamb chops and place in a shallow open container.
Crush & cut the garlic.
Sprinkle the olive oil over the chops and rub over evenly on both sides of the lamb chops.
Take the garlic, pepper and herbs and rub on both sides of the lamb.
Place a cover over the container & place in fridge until ready to cook.
You can prepare the lamb a few hours earlier if you like to get the flavors to work.
Salad For the salad, take the baby spinach leaves and wash in cold water then drain then place in bowl.
Grate the courgette into the bowl, chop the feta into 1 inch pieces and place in bowl.
Continue to place lemon & orange juice and a tiny sprinkle of black pepper into the bowl along with a sprinkle of olive oil.
Mix the salad lightly, put over lid or covers and place in fridge.
When the two main dishes are ready you can then serve with the salad.
Enjoy!
Recipe serves one person.
Ingredients: Potato Fritters
- 1 medium sized potato
- 1 free-range egg
- 1 tbsp organic or wholemeal flour
- 1 small onion, peeled and grated
- 1 small clove of garlic
- 1 tsp chopped fresh parsley
- Pinch of sea salt
- Pinch freshly ground white pepper
- 1 tbsp organic cream or 1/4 cup of organic milk (with extra flour to thicken)
- Extra Virgin Olive oil
- 1 tsp of beer
- 1 tbsp of lemon juice
- 1 tbsp of fresh squeezed orange juice
- Small slice of Danish feta cheese
- 1 serving of baby spinach leaves
- 1/2 small courgette
- Ground black pepper & sea salt for seasoning
- Extra virgin Olive Oil
- 2 or 3 lamb forequarter chops
- 2 cloves of garlic
- Sprig of fresh rosemary (could use dried)
- Sprig of fresh thyme (could use dried)
- Ground black pepper & sea salt for seasoning
- Extra virgin Olive Oil
Press the potato mixture in a sieve to extrude some of the juices, Mix with the eggs, flour, grated onion, smashed garlic, parsley, salt, pepper, beer and cream.
Heat 3 tbsp of oil at a time in a large fry pan and drop 2 tbsp of the batter for each fritter.
Make 3 or 4 fritters at a time, depending on the size of the skillet.
Cook about 2 minutes over medium heat on the first side; turn over and cook 1 minute on the other side.
Repeat until you use all the batter.
Serve as quickly as possible because the fritters will eventually soften and lose their crispness.
You can place the fritters in a pre-heated oven on low heat while you cook the rest of them and start the other components of the meal.
Lamb When the first batch of fritters have been placed in the oven then heat a fry pan to high.
If heated place olive oil into pan.
Take out chops from fridge and place each chop into the pan and cooked on medium high but not too high otherwise the garlic will burn.
Once one side is browned nicely then turn it over, it should take around 3 -4 minutes and depends on how you prefer your lamb.
At the same time continue to cook the potato fritters.
Take the lamb chops and place in a shallow open container.
Crush & cut the garlic.
Sprinkle the olive oil over the chops and rub over evenly on both sides of the lamb chops.
Take the garlic, pepper and herbs and rub on both sides of the lamb.
Place a cover over the container & place in fridge until ready to cook.
You can prepare the lamb a few hours earlier if you like to get the flavors to work.
Salad For the salad, take the baby spinach leaves and wash in cold water then drain then place in bowl.
Grate the courgette into the bowl, chop the feta into 1 inch pieces and place in bowl.
Continue to place lemon & orange juice and a tiny sprinkle of black pepper into the bowl along with a sprinkle of olive oil.
Mix the salad lightly, put over lid or covers and place in fridge.
When the two main dishes are ready you can then serve with the salad.
Enjoy!
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