Lamb and Little Chippies

[Bifcus16]

Yummy, but your dietitian will tell you this is not for everyday!

200g Lamb fillets, or backstrap (boned loin/rack)
1 large or 2 med potatoes
2 rashers GF bacon
8 cherry tomatoes, halved
1/2 onion, diced (optional)
1/4 tsp ground cumin
Oil for frying

Slice bacon, and fry in a large pan, with a dash of oil if needed, until crispy - drain and set aside.
Cut potato into about 1cm (1/2") dice and shallow fry in same pan in about 1/2 cm oil, turning regularly, until crisp and lightly browned. Remove chippies to paper towel and dispose of oil, leaving about 1/2 tbs of oil in pan. Salt chippies lightly.
Cut lamb into thin slices, and brown in remaining oil with cumin and onion if using, separating pieces. Add tomatoes and toss briefly to warm. Return chippies and bacon to pan, and combine. Check seasoning and serve before chippies and bacon soften. Serves 2.

This sounds simple, but the combination of lamb, tomatoes and potatoes works well. You can slice lamb leg for this if that is easier to get.