This recipe is our typical way of using up the rest of a roast leg of lamb. The quantities
are sufficient for about 4 people. The original probably came from Georgina Horley's
“Good food on a budget”, but Yvonne has been modifying it
for some time.
Ingredients
| quantity |
|
ingredient |
|
step |
| 100 g |
|
onion, minced or finely chopped |
|
1 |
| 50 ml |
|
oil or bacon fat, for frying |
|
1 |
| 8 g |
|
garlic, crushed |
|
1 |
| 300 g |
|
cooked lamb meat |
|
2 |
| 50 g |
|
dried toast |
|
2 |
| 1 g |
|
thyme (fresh), chopped |
|
3 |
| 1 g |
|
rosemary (dried) |
|
3 |
| 0.6 g |
|
tarragon (dried) |
|
3 |
| 8 g |
|
salt |
|
3 |
|
|
freshly ground pepper |
|
3 |
| 300 ml |
|
gravy/liquid (see discussion) |
|
3 |
| 600 g |
|
mashed potatoes (see discussion) |
|
4 |
|
|
butter flakes (optional) |
|
4 |
Preparation
-
Gently fry onion in oil or bacon fat, add garlic, fry another 30 seconds.
-
Mince meat, fried onion and bread.
-
Put mixture in a baking dish, add thyme, tarragon, rosemary, salt and pepper, and gravy,
mix well.
-
Make mashed potatoes according to directions, but don't add salt. Spread over meat mix.
Optionally, sprinkle with some butter flakes or brush over egg yolk with water.
-
Bake in 180° oven for 20 to 30 minutes.
Discussion
The quantity of gravy appears critical. After a couple of attempts, it seems that the
weight should match the weight of the meat.
I've had wildly different quantities of mashed potato in the past, a factor of 4 to 1.
Clearly this depends on the depth of the dish. The current value of 600 g matches a baking
form with a surface of 500 cm².
