LAMB AND LEEK FRITTATA

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

4 eggs

300ml cream

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.

indirWhisk 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

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