The more I cook with it, the more I like lamb mince. It doesn’t dry in the same manner as beef or pork do and so if you’re not looking to cook it in liquid, I think it is the best of the 3 minces. Minced lamb gives your dish a certain richness without having to add a sauce. Add the slightly stronger taste of the meat itself and I’m sold. 

This recipe is made using the one pan and took me about 40 min to cook (with about 5 min chopping prep first if even that). It fed 2 very hungry adults who both ate seconds.  Now it only took 30 min because I didn’t use onions in it, but if you did want the onions, you’d want to peel them and slice them thinly and brown them on low heat until they’re caramelised, so you’d want to add another 30 min. 

We’re spoiled for great lamb in Ireland and the great majority of it if not all is actually free range. I bought mine from Clonanny farm (north Co. Dublin) this time around but I also buy Achill Mountain lamb (Achill island) or Killmullen farm (co. Wicklow) lamb when I can. 

I didn’t use salt as I cooked, as it happens but I used some Maldon salt on my plate before I ate.  We have different salt tastes at home so I try and accomodate for that. 



  •  500g minced lamb
  • 6 small salad spuds
  • 2 yellow peppers
  • 2 tablespoons of oregano
  • cracked fresh black pepper
  • 3 large garlic cloves



  • Heat a bit of oil in the pan and add your diced (small dice) potatoes. You want a medium heat and you can let the spuds brown for 5 min. 
  • Add half a glass of water, put a lid on and leave it for 7 min.
  • Repeat the previous step but add the oregano too. Leave for another 7 min.
  • Now add the diced (small dice too) peppers and grate the garlic. Cover and leave for 10 min.
  • Take away the lid and add the meat and black pepper. Cook it for another 10 min. If you think it’s cooking too fast, just add a bit of water and put the lid back on. 
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  1. A T Davies says:

    I think this makes a lovely filling, hot or cold for your baguette viennoise (March 24 2020). The sweetness of the meat complements the sweetness of the bread. Second time I omitted the vanilla in the baguette and replaced it with dried oregano which really worked well.

    1. So just like a soft milky roll or sub? That sounds quite good I must say!

      1. A T Davies says:

        Actually a rather scrumptious filled soft challah because instead of four baguettes I roll the dough longer and plait them together into a single loaf.
        When the yellow turnips (swede) make an appearance on my allotment I’m thinking parboiled, a substitute for the peppers and some coriander instead of oregano and perhaps voila a cowards haggis!!!

        1. Sounds excellent, although I’ll admit to loving haggis as it is!

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