Rosemary and lamb roast potatoes

Rosemary and lamb roast potatoes

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About this recipe: Potatoes are roasted until crispy and brown with real meat flavour. These potatoes are cooked in the fat and juices that come from roast lamb. There are a number of roast lamb recipes on this site like thisto pair with these potatoes.


Serves: 4 

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

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

  1. Preheat oven to 220 C.
  2. Place the potatoes in a pot 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 fat. Add the rosemary and salt. Close the lid and shake to coat the potatoes. Pour them out onto a baking tray.
  4. Roast for 45 minutes in the preheated oven, or until dark brown and crispy.

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