Notes
Ingredients
Light olive oil/vegetable oil
250g floury potatoes, peeled and diced
Salt & pepper
100g cavolo nero, sliced
2 lamb leg steaks, diced
2 cloves garlic, sliced
1 red onion, sliced
2 sprigs rosemary, leaves removes and finely chopped
1 tbsp. balsamic vinegar
Method
Heat a glug of the oil in a frying pan over a medium-high heat.
Add the potatoes and a pinch of salt and fry for 15 minutes, shaking occasionally, until golden and tender.
Meanwhile, put the cavolo nero in a colander and pour over a kettle of boiling water. Drain.
Remove the potatoes from the pan, turn the heat to high, and add the lamb with a pinch of salt. Cook for 2 minutes on one side, then turn and cook for 1 minute more. Remove from the pan.
Turn the heat down to medium-low, add another glug of oil and fry the onions with a pinch of salt until starting to soften. Add the garlic and rosemary and cook for a further minute of two.
Turn the heat to high and add the cavolo nero and vinegar, cooking for 2 minutes.
Finally, return the potatoes and lamb to the pan. Mix thoroughly, check for seasoning and serve.