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Potato Rosti with Australian Sour cream and Lemon Myrtle Lamb

Makes 12


  • 1 (10g) fresh rosemary sprig
  • olive oil
  • 375g waxy potatoes, peeled
  • 50g Australian butter, melted
  • salt and freshly ground black pepper
  • extra olive oil, for frying
  • 2 teaspoons lemon myrtle
  • 1 teaspoon olive oil
  • 300g lamb fillet
  • 1/3 cup Australian sour cream
  • chives, for serving
Download Recipe (PDF)


  1. 1. Place rosemary sprig on a baking tray and drizzle lightly with olive oil. Roast at 180°C for 10-15 minutes until crisp. Cool and then crumble the leaves.
  2. 2. Grate potatoes coarsely into a bowl of cold water, rinse then drain and dry the potatoes well. Place potatoes into a large bowl, stir through melted butter, crumbled rosemary and seasoning. Heat extra olive oil in a frying pan over medium heat. Drop heaped teaspoonfuls of the potato mixture into the pan, flatten slightly and fry for 3-4 minutes on each side until deep golden and crisp, drain on absorbent paper and keep warm.
  3. 3. Combine lemon myrtle, oil and seasonings. Toss lamb fillets in mixture to coat. Cook on a pre-heated grill plate for approximately 2 minutes on each side, until medium rare. Remove and rest the lamb for 5 minutes before slicing.
  4. 4. Dollop each warm rosti with sour cream, top with a slice of warm lamb fillet and finish with chives.


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