Donna Hay: Basics To Brilliance

This quick meal is delicious and hearty - a new family favourite dinner, trust us!


  • 2 tablespoons malt vinegar

  • 1 tablespoon brown sugar

  • 1 x quantity slow-roasted lamb shoulder (see basic recipe), heated through

  • ½ cup mint leaves

  • 2 green onions (scallions), thinly sliced

  • Natural Greek-style (thick) yoghurt, to serve

  • Lemon rind and dried chilli flakes, to serve

  • Crunchy potato rostis

  • 1kg sebago (starchy) potatoes, peeled and grated

  • ½ cup finely chopped chives

  • 2 eggs

  • Sea salt and cracked black pepper

  • 2 tablespoons extra virgin olive oil


  • 1.

    To make the crunchy potato rostis, place the potato in a clean tea towel and squeeze to remove the excess liquid+.

  • 2.

    Transfer to a large bowl and add the chives, eggs, salt and pepper and mix well to combine.

  • 3.

    Heat half the oil in a medium non-stick frying pan over medium heat. Spread half the potato mixture evenly into the pan.

  • 4.

    Cook for 5 minutes each side or until golden brown and cooked through. Remove from the pan and keep warm. Repeat with the remaining oil and potato mixture.

  • 5.

    While the rostis are cooking, place the vinegar and sugar in a large bowl and mix to dissolve the sugar. Add the lamb, mint and onion and toss to coat. Top the rostis with the lamb salad, yoghurt, lemon rind and chilli flakes to serve


+ Squeezing the liquid from the potato is an important step – it helps to bind the rostis and ensures the outsides turn golden and extra crispy when cooked.

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