Savoury mince Lamb

Savoury mince Lamb

5 from 2 votes
Course Main Course
Cuisine Irish
Servings 4


  • 2 tbsp. olive oil
  • 500 g minced lamb
  • 1 onion chopped
  • 2 garlic cloves chopped
  • 1 courgette diced
  • 100 g mushroom sliced
  • 1 corn fresh, keeping the kernel only
  • 1 yellow pepper sliced
  • 2 tbsp sumac spices
  • 1 tsp chilli flakes
  • 4 tbsp tomato puree
  • 100 ml white wine
  • 300 ml roasted pepper and garlic salsa from little red’s sauce, or use passata instead
  • 80 g baby salad leaves
  • 1 lemon
  • 200 g focaccia bread sliced
  • Salt and pepper


  • Over high heat, in a large sauté pan, drizzle some oil and add the minced. Season well with salt and pepper. Cook for 4-5 minutes until well coloured.
  • Add the onion, garlic, yellow pepper, mushroom, and sauté for a further 2-3 minutes.
  • Then, stir in the sumac, chilli flakes and pour in the wine, and salsa. Combine and again bring to the boil. Reduce the heat to low, add a lid and simmer for a further 20 minutes until cooked through and the sauce has reduced to coat the back of the spoon.
  • In a bowl, combine the salad leaves and drizzle some lemon juice and olive oil. Toss and season well.
  • Serve the savoury lamb immediately with slices of bread and salad leaves.
Keyword Lamb, one pot wonder, quick and easy

Love this recipe? Why Not share it!