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Lamb in potato crust

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Ingredients for 2 servings:

  • 1 lamb – rump
  • 5 m.-sized potatoes (peeled)
  • Breadcrumbs
  • salt and pepper
  • Oil, for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Grate the potatoes and fry them in a large pan until they form a large potato pancake (do not turn them over). Bake until they hold together, then remove from the pan and place on a towel. Split the lamb rump in half, season with salt and pepper. Coat in the breading and wrap the potatoes so that the entire rump is coated. Place on a baking sheet lined with parchment paper and bake for about 17 minutes at 180°C.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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