Rosemary and lamb roasties

Rosemary and lamb roasties


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.


Serves: 4 

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

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)


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

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