Lamb with Potato Rosti

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 413.5
  • Total Fat: 17.8 g
  • Cholesterol: 73.8 mg
  • Sodium: 117.6 mg
  • Total Carbs: 38.8 g
  • Dietary Fiber: 5.6 g
  • Protein: 25.8 g

View full nutritional breakdown of Lamb with Potato Rosti calories by ingredient
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Nice on a summer night with a nice bottle of wine Nice on a summer night with a nice bottle of wine
Number of Servings: 4


    3 medium potatoes, peeled and halved
    freshley ground pepper

    3 roma tomatoes, quatered lengthways
    6 medium mushrooms, quatered
    1 bunch of rocket/ or baby spinach
    balsamic vinegar

    250gm of lamb loin eye fillet (backstrap)
    200g low fat natural yoghurt
    1/2 tsp minced garlic
    2 tbs parsley
    1/4 lebanese cucumber chopped


Preheat oven to 220"C. Cook the potatoes in boiling water for 10 mins, until partially cooked. Drain and cool slightly. Grate coarsley and combine with the pepper. Using damp hands, form into 4 patties.

Coat a large baking tray with cooking spray. Arrange the potato rosti on the tray. Coat potato lightly with cooking spray. Bake for 30 mins - turning over once until golden. Add the tomato and mushrooms (sprayed with cooking spray) and cook for a further 10 mins.

Place the yoghurt, garlic, parsley and cucumber in a bowl and stir to combine.

Coat a fry pan with cooking spray and cook the lamb for 5 mins on each side (or to how you prefer). Cover loosely with foil. Set aside to rest for 5 minutes, then cut into slices.

Place a rosti on each plate and top with the lamb and drizzle with the yoghurt sauce. Place some rocket/baby spinach on the side and top with tomatoes & mushrooms and drizzle with the balsamic vinegar.

Number of Servings: 4

Recipe submitted by SparkPeople user SHELLAVA.

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