Love that idea, thanks Dixo.  Crispy smashed potato it is   I'll let you know how it goes.

I'd suggest adding a bit of lemon and some herbs to the smashed potato to give it more of a Mediterranean flavor.  And, add a simple side salad using lemon juice and olive oil for a Greek salad taste.  Tomatoes, fetta, celery, tomatoes, cucumber ... and some extra herbs 🙂

Normally I would agree with you about livening up the mash Katy but I think you would confuse the tastebuds.  There should already be plenty of flavour in the lamb dish and you don't want to take away from that.  I love the idea of the plain crispy mash.

 

The side salad would be nice.

Thanks, Allie ... and I forgot the red onions and olives in the salad ...

Joono ... having just read the ingredients for the lamb dish, I'd agree.

We had this awesome roast fillet steak for dinner last night ... really simply cooked with roast potatoes and Yorkshire puddings and broccoli and gravy ... tender meat, crispy YPs, crunchy spuds ...

There's a time that you let some flavours speak for themselves 🙂

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@Anonymous wrote:

Always a great success with the lamb, I'd be introducing potato, but do a crispy smashed potato dish as the third accompaniment.

Also the sauces from your lamb dish won't be absorbed like they would if you used rice.  

 

Menu sounds yummy! 

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Had that last night.  Yum.