Mar 19, 2023 · 16oz.

2 tsp dried oregano.

5 Tablespoon fresh rosemary (or 1T dry) 1 teaspoon sea salt (adjust to taste) 1/2 teaspoon black pepper (optional) 1/2 teaspoon dried oregano. Rinse peas and drain.

Spread the potatoes over the lamb mixture.

1/4 teaspoon ground cloves.

Remove and place back on the baking sheet. Cover with the stock. 1 teaspoon black pepper.

.

For the stuffing, melt the butter in a frying pan. 186 Ratings. While the lamb is cooking, scrub the potatoes and put them in a large stockpot.

. For the smoked butter.

for 10 servings.

1 1/2 tablespoons curry powder.

9. Make the shepherd’s pie mixture.

. The meat should be fully browned.

2.
Directions.
4 Ratings.

1 onion, diced.

Add 6 quarts of water to a deep pot and place potatoes in water, and bring to a boil.

½ teaspoon paprika. 3 cups chopped ripe tomatoes, or 1 (28-ounce) can crushed tomatoes. .

Add ½ tsp of the salt, the vinegar, and the sambal oelek and. baking pans, overlapping as needed. Use your spatula to break up the meat while cooking. 3 hrs. 2 bay leaves, fresh or dry.

Add in the seasonings, red potatoes, lemon, and tomatoes.

ground lamb 2 large potatoes (or two small) 2 large carrots 1 small onion (or 1/2 large onion) 8-10 cloves of garlic 1 small jalapeño or serrano pepper, diced 1. .

1 teaspoon kosher salt, more to taste.

4 lamb steaks or 8 chump chops, about 750g/1lb 10oz total weight.

Pour over.

.

20x30cm / 8x12inch and 8cm/3 inch deep).