Lamb Patties With Smashed Potato And Rosemary Gravy - cooking recipe

Ingredients

1 lb ground lamb
1 large onion, coarsely grated
1 clove garlic, crushed
1 None egg, lightly beaten
1/2 cup stale breadcrumbs
1 tbsp olive oil
1 lb new potatoes
1 tbsp butter
1 tbsp flour
1 cup beef stock
1 tbsp chopped fresh rosemary leaves
8 oz cherry tomatoes

Preparation

Using hands, combine lamb, onion, garlic, egg and breadcrumbs in medium bowl. Season. Shape lamb mixture into eight patties.
Heat oil in large skillet on medium-high heat. Cook patties for about 15 mins or until browned on both sides and cooked through. Drain on paper towels; cover with foil to keep warm. Reserve pan with drippings.
Meanwhile, boil, steam or microwave potatoes until tender; drain. Crush potatoes in medium bowl by smashing them a few times with potato masher; stir in butter. Season.
For the rosemary gravy, add flour to drippings in pan; cook, stirring, until mixture browns and bubbles. Gradually stir in stock; stir until gravy boils and thickens. Strain gravy; stir in rosemary.
Meanwhile, cook tomatoes, stirring, in heated small skillet about 2 mins or until split and just softened.
Divide potato among serving plates. Top with patties, rosemary gravy and tomatoes.