Slow-cooked sweet pepper & rosemary lamb w/ buttery chive hash brown waffles 🥔

If bacon & fried chicken is an exception, why not lamb!

(Cooking time: 2-3hrs)

(Serves: 5)


(Slow-cooked lamb stew)

  • Raw lamb neck (10 pieces)
  • 70ml of low salt soy sauce
  • Five tablespoons of balsamic vinegar
  • Five small-medium fresh rosemary stalks
  • Six garlic cloves
  • Two lamb stock cubes
  • A pinch of salt
  • One tablespoon of ketchup
  • One tablespoon of mustard
  • Three tablespoons of coconut sugar or brown sugar
  • One teaspoon of dried thyme
  • One teaspoon mild curry powder
  • Two tablespoons of Bisto chicken gravy dissolved in 30ml of hot water
  • One tablespoon of cornflour
  • Juice of a quarter of a lemon
  • Five sweet red peppers
  • One red onion
  • Two sliced carrots

(Buttery chive hash brown)

  • 600g grated white potatoes
  • Two eggs
  • A handful of chopped chives
  • A sprinkling of salt & pepper
  • Melted butter
  • Non-stick oil spray


  1. Start by marinating the lamb neck pieces in soy sauce, balsamic vinegar and sliced garlic cloves. Keep it in the fridge overnight or three hours before cooking.
  2. Blitz the sweet red peppers to small pieces.
  3. Then, chop the red onions and fry on medium heat in a large pot.
  4. When the pan is hot, brown the sides of the lamb neck pieces, (not including the soy sauce marinade). Processed with VSCO with l5 preset
  5. Add in the sweet red peppers to the pot and soy sauce marinade.
  6. Fill the pan with water until it covers the top of the lamb pieces.
  7. And season with the stock cubes, ketchup, mustard, sugar, lemon juice, thyme, rosemary and curry powder.Processed with VSCO with ke1 preset
  8. Mix everything, cover the pan with its lid and then turn the heat to the lowest.
  9. Leave the lamb to cook for 1hr 30mins.
  10. While the lamb is cooking, prepare the potato waffles. Grate a packet of white potatoes.
  11. Using a nut bag or clean towel, squeeze as much of the water out of the potatoes till it’s dry. Processed with VSCO with l5 preset
  12. Add the dried potatoes into a large bowl and add the eggs, chives, salt and pepper.Processed with VSCO with l5 preset
  13. Mix thoroughly. And then set up the waffle maker on medium heat settings.
  14. Spray a generous amount of nonstick oil spray in the waffle maker and add four large tablespoons of potato. Processed with VSCO with ke1 preset
  15. Press the potatoes flat and let it cook for 5 minutes max.
  16. Check on the lamb stew, and it should have thickened after an hour. Add the chicken gravy granules and cornflour dissolved in hot water and carrots. Stir and let the stew simmer without the lid.Processed with VSCO with ke1 preset
  17. When all of the waffles are light brown and partially cooked, brush them with melted butter and broil in the oven for a few minutes till golden and crispy brown.Processed with VSCO with l5 preset
  18. When the lamb pieces are glossy and thick, switch off the heat and plate up.

And it’s complete!

Processed with VSCO with l9 preset

Tastes incredible with some greens like sweet peas, broccoli & cress, chives and spring onions

I hope you enjoy this yummy creation!

Have a blessed day!

Lots of love,

Shanice Harris

2 thoughts on “Slow-cooked sweet pepper & rosemary lamb w/ buttery chive hash brown waffles 🥔

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