This is such a satisfying dish and so easy to prepare I won't insult you with a recipe. Let just say that you need to feed the frying pan - another Australian invention, I have been told - in the right order: olive oil (bien sûr...) oignons, then carrots, then pumpkin, then potatoes and last the lamb which needs 20mns per half a kilo to cook. Use salt and pepper generously, add garlic to the lamb if you wish and thyme, although in that particular instance, i didn't. I usually slice the meat 5 mms from serving, so I can judge the "cuisson" and put it back for a few minutes if it is still too rare. Et voilà!
Being away in Palm Beach on market day, I didn't buy cheese this week (!) so I decided to use some "pain rassis" and apples to do a children treat: plat de pommes. This is a dessert I can manage btw...
Here are a few photos that should be enough for you to duplicate this simple guest pleaser of all ages!
If not, then you can ask via the "comments" and I will be prompt to oblige with an answer!
Born in France, well travelled, relocated to Sydney in 1997.
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