Cheesy Herb Mash & Lamb Knuckles


Preparation Time: 20 mins

Cooking Time: 1-1.5 hours

Serves: 4-6


45 ml olive oil
750 g lamb knuckles, cut into slices
1 medium onion, sliced
2 cloves garlic, crushed
375 ml meat stock
30 ml chopped fresh thyme or 10 ml dried
salt and freshly ground black pepper to taste
125 g button mushrooms, halved
60 ml sour cream
15 ml cake flour

Mash Ingredients

4 potatoes, peeled and cubed
1 clove garlic, crushed
about 30 ml warm milk
45 ml butter or margarine
15 ml chopped fresh mint
15 ml chopped fresh coriander
60 ml grated Cheddar cheese
salt and freshly ground black pepper to taste


Heat oil in a heavy-based saucepan and fry lamb until golden brown. Add onion and garlic and sauté for about 2 minutes until soft.


Add stock, thyme and seasoning and simmer for about 11/2 hours. Add mushrooms and sour cream and simmer further for about 5 minutes. Thicken with flour and water if needed.


Mash: Boil potatoes until soft. Mash and add remaining ingredients. Serve warm with lamb.

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