Rosemary and lamb roasties

    1 hour

    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.

    29 people made this

    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 & ratings
    Average global rating:

    Reviews in English (4)


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


    This was good but does taste much better using beef drippings. If you're a fan of lamb, you'll like this.  -  16 Aug 2006  (Review from Allrecipes US | Canada)


    Pretty good but did not have a great deal of lamb flavor to them.  -  01 Aug 2010  (Review from Allrecipes US | Canada)