Pan-fried Lamb, Kabana, Chat Potatoes and Asparagus with Goat's Feta

With so many ingredients left over from our pizza dinner on New Year's Eve, I decided to use some of it for dinner the next day.

You Will Need:
- Chat potatoes

- Lamb fillet, cubed
- Asparagus, halved
- Kabana, sliced
- Parsley, chopped
- Basil, chopped
- Goat's Feta
- Sea salt and cracked black pepper
- Lemon

Place the potatoes in a pot with salted cold water, bring to the boil and simmer for 10 minutes until you can prick through it easily with a toothpick. Drain, then slice each potato in half. Heat olive oil in a large, shallow pan, add the potatoes in a single layer, flat side down, and cook until starting to golden. Add the kabana and continue frying until the meat begins to curl up and brown. Finally, add the lamb and asparagus, season to taste, and cook for a further 2 minutes. Transfer to a serving bowl, toss with the herbs and crumble over the goat's feta. Squeeze over fresh lemon juice if desired.

Pan-fried Lamb, Kabana, Chat Potatoes and Asparagus with Goat's Feta

Pan-fried Chat Potatoes and Zucchini

This is a vegetarian version for my grandma, where I simply pan-fried the boiled potatoes with cubed zucchini, sea salt and cracked pepper for about 7 minutes, then served, tossed with chopped parsley and basil.