Will Stewart shares his recipe for one pot wonders as he makes roast lamb with potatoes and herbs

has gained a legion of fans with his one pot wonders.

And the My Kitchen Rules winner visited the Sunrise kitchen on Sunday, making a one-pot roast lamb with potatoes and herbs.

Will put together the winter dish, which has become of his favourites.

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See the recipe below:

Lamb with bacon, potato, and herbs

Serves: 2-3

Takes: 40 minutes

Ingredients

300g of lamb (shoulder, leg, or fillet), cubed

5 rashers of smoked bacon, chopped

1 brown onion, diced

2 eschallots, separated into leaves

250g of kipfler potatoes, sliced

1 cup frozen peas

3 sprigs of rosemary

½ bunch of fresh mint, leaves picked

500ml chicken stock

150ml sour cream

Olive oil

Salt and Pepper

To Serve

Sourdough bread, grilled

½ bunch fresh parsley, leaves picked and roughly chopped

Method

1. Season the cubed lamb with salt and pepper, heat some olive oil in a large deep-frying pan or heavy based pot and fry the lamb until coloured all over.

2. Remove the lamb from the pan and add in the bacon, onion and eschalots and cook until golden.

3. Add in the potatoes, rosemary, mint, and stock then return the lamb to the pan. Cook at a gentle simmer until the potatoes are tender and season to taste.

4. Turn off the heat and stir in the sour cream and check the seasoning to taste.

5. Brush both sides of the sourdough with olive oil and a pinch of salt then grill until golden brown.

6. Ladle portions of the stew into bowls, garnish with chopped parsley and serve with the grilled sourdough.