1 tablespoon olive oil
3 cloves garlic, crushed 500g minced lamb
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
2 tablespoons tomato paste 20g butter
1 large (500g) leek, sliced thinly
2 medium (800g) kumara, chopped coarsely 1/2 cups (150g) coarsely grated cheddar cheese
1/3 cup (80ml) sour cream
Heat oil in large pan; cook garlic and lamb, stirring, until lamb is browned and cooked through. Add sauce, vinegar and paste; cook, stirring, about 5 minutes or until sauce thickens. Place in large bowl; cover to keep warm.
Heat butter in same pan; cook leek, stirring, until soft. Remove from heat; cover to keep warm.
Boil, steam or microwave kumara until tender; drain. Place kumara in separate large bowl; mash.
Press leek onto base of oiled deep 19cm square cake pan; top with mince mixture, then mashed kumara. Sprinkle with cheese.
Whisk eggs, cream and sour cream in medium bowl; pour overfrittata mixture, stand 5 minutes. Bake, uncovered, in moderate oven about 45 minutes or until frittata is set and top browned. Can be made ahead to this stage. Cover; refrigerate overnight.
SERVES 4 TO 6
Above Lamb and leek frittata
Right Thai lamb coconut soup
Far right Lamb and macadamia nut salad