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Rosemary Lamb

30 Minute Rosemary Lamb. Great for a Sunday for 2, although easily doubled.

Serves: 2 Time: 30 minutes



  • 160g Celeriac, peeled and diced

  • 160g Swede, peeled and diced

  • 160g Potato, peeled and diced

  • 1 Tablespoon Olive Oil

  • 1 Red Onion, thinly sliced

  • 275g Lamb Steak, fat trimmed and diced

  • 1⁄2 Teaspoon Rosemary, finely chopped

  • 1⁄2 Tablespoon Vegetable Bouillon Powder

  • 1 Tablespoon Balsamic Vinegar

  • 1⁄2 Tablespoon Chopped Parsley

  • 160g Spinach, to serve

  • 160g Frozen peas, to serve


  1. Put the celeriac, swede and potatoes in a large pot of cold water and bring to a boil, remove when softened and mash.

  2. Heat the oil in a large non-stick pan and saute the onions until softened. Move them to one side of the pan then add the lamb and rosemary and fry over the heat until evenly browned, but still a little pink in the middle – careful not to overcook it here.

  3. Add the bouillon and balsamic vinegar with 200ml boiling water. Stir to make a gravy. Then add the spinach and allow to wilt.

  4. In a separate pan, boil the peas, drain and prepare to serve.

  5. Divide the mash between plates, top with the lamb, gravy and peas.

  6. Serve and enjoy!


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