Rosemary And Lamb Crispy Roast Potatoes Recipes

CRISPY POTATO, LAMB AND ROSEMARY HASH

Crispy potato, lamb and rosemary hash image

A one-pot-wonder that's packed full of flavour from rosemary, and textures from lamb and crispy potatoes; a winning recipe for cooler nights.

Provided by delicious. magazine

Yield Serves 4

Number Of Ingredients 9

Ingredients

4 British lamb leg steaks, at room temperature
500g white floury potatoes
Olive oil for frying
3 large garlic cloves
2 red onions
3 fresh rosemary sprigs
200g cavolo nero
1½ tbsp balsamic vinegar
Lemon wedges to serve

Steps:

Cut the lamb into chunks. Chop the potatoes into 1cm cubes and heat a large glug of oil in a large frying pan. Add the potatoes and fry for 5 minutes. Slice the garlic and onions, then set aside with the leaves from the rosemary. Slice the cavolo nero, put in a colander and pour over a kettle of boiling water. Drain.
Cook the potatoes for 10 minutes more, shaking the pan occasionally, until golden and tender. Season, then remove. Turn the heat to high, season the lamb and add to the pan in a single layer. Cook for 2 minutes, turn and cook for 1 minute. Put on a plate.
Turn the heat to low, add a glug of oil and fry the onions, garlic and rosemary for 8-10 minutes until soft, stirring occasionally. Add the vinegar, then add the cavolo nero and cook on high for 2 minutes. Return the lamb and potatoes, toss to mix, then season. Serve with lemon wedges.

Nutrition Facts : Calories 446kcals, Fat 18.7g (6.2g saturated), Protein 35.3g, Carbohydrate 30.9g (6.7g sugars), Fiber 6.5g

ROSEMARY ROASTED POTATOES

Rosemary Roasted Potatoes image

For a go-to side dish, try Ina Garten's Rosemary Roasted Potatoes recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories side-dish

Time 1h8m

Yield 3 to 4 servings

Number Of Ingredients 6

Ingredients

1 1/2 pounds small red or white-skinned potatoes (or a mixture)
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)
2 tablespoons minced fresh rosemary leaves

Steps:

Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
Remove the potatoes from the oven, season to taste, and serve.

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