Rosemary and lamb roasties

    Rosemary and lamb roasties

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    1hr


    4 people made this

    About this recipe: Potatoes are roasted until crispy and brown with real meat flavour. These roasties are to be made with the fat and juices that come from roasting a joint of lamb. These make a fantastic addition to a proper Sunday lunch.

    Ingredients
    Serves: 4 

    • 4 large potatoes, peeled and quartered
    • 1/2 teaspoon dried rosemary
    • Salt to taste
    • Cooled dripping from a joint of roast lamb

    Method
    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 220 C / Gas mark 7.
    2. Place the potatoes in a large pot on the hob and fill with enough water to cover. Bring to the boil and cook for about 10 minutes, just cooking partially.
    3. Place the potatoes into a large plastic tub with a lid and pour in the lamb dripping. Season with rosemary and salt. Close the lid and shake to coat the potatoes. Pour them out onto a roasting tin.
    4. Roast for 45 minutes in the preheated oven, or until dark brown and crispy.

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    Reviews (1)

    0

    I boiled the potatoes too long, but it still was fine. Delicious - 16 Apr 2012

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