Ingredients:

  • 1 tbsp Olive Oil (15 ml)
  • 1 large Onion, finely chopped (approx. 1 cup / 150g)
  • 2 cloves Garlic, minced (approx. 2 tsp / 6g)
  • 500g Lamb Mince (1.1 lbs)
  • 1 tbsp Tomato Paste (15 ml)
  • 1 tsp Dried Oregano (5 ml)
  • ½ tsp Ground Cumin (2.5 ml)
  • ½ tsp Smoked Paprika (2.5 ml)
  • 125ml Beef Stock (½ cup / 4 fl oz)
  • Salt and Black Pepper to taste
  • 2 tbsp Fresh Parsley, chopped (30 ml)
  • 750g Potatoes, peeled and grated (approx. 3 large / 1.65 lbs) (Russet or Yukon Gold work best)
  • 1 small Onion, grated (approx. ½ cup / 75g)
  • 1 large Egg, lightly beaten
  • 2 tbsp All-Purpose Flour (30 ml)
  • Salt and Black Pepper to taste
  • 3 tbsp Olive Oil, divided (45 ml)
  • Fresh Mint leaves (optional)
  • Lemon wedges (optional)
  • Greek Yogurt or Sour Cream (optional)

Instructions:

  1. Sauté onion and garlic in olive oil until softened.
  2. Add lamb mince and cook, breaking it up, until browned.
  3. Stir in tomato paste, oregano, cumin, and smoked paprika. Cook for 1 minute.
  4. Pour in beef stock and simmer until the sauce has thickened, about 10-15 minutes.
  5. Season with salt and pepper, stir in fresh parsley, and set aside.
  6. Squeeze excess moisture from grated potatoes using a clean tea towel or cheesecloth.
  7. Combine grated potatoes, grated onion, beaten egg, and flour in a large bowl.
  8. Season with salt and pepper and mix well.
  9. Heat 1 tbsp olive oil in the frying pan over medium heat.
  10. Spread half of the potato mixture evenly over the bottom of the pan, pressing down gently.
  11. Spoon the lamb mince filling evenly over the potato layer.
  12. Spread the remaining potato mixture over the lamb mince, again pressing down gently.
  13. Drizzle the remaining 2 tbsp olive oil around the edges of the rösti.
  14. Cook over medium-low heat for 15-20 minutes, or until the bottom is golden brown and crispy.
  15. Carefully invert the rösti onto a plate (use a second plate for support).
  16. Slide the rösti back into the pan, cooked-side up.
  17. Cook for another 10-15 minutes, or until the other side is golden brown and the potatoes are cooked through. Internal temperature reaches 165°F.
  18. Slide the rösti onto a serving platter.
  19. Garnish with fresh mint leaves and serve with lemon wedges and Greek yogurt or sour cream.