Herb-crusted leg of lamb with red wine gravy
Thanks to a breadcrumb coating made with parsley, mint, rosemary and garlic, this roast joint is a cut above the rest
Brown butter new potatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 2kg new potatohalved
- 4 bay leaves
- 140g butter
Nutrition: per serving
- kcal318
- fat15g
- saturates9g
- carbs43g
- sugars3g
- fibre4g
- protein4g
- salt0.4g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Bring a large pan of salted water to the boil, add potatoes and bay leaves, bring back to the boil and simmer for 10-12 mins until just tender.
step 2
Drain the potatoes and leave to steam in a colander. Return the pan to the heat, add butter and melt gently until it turns a nutty brown colour. Remove from the heat, stir through the potatoes (don’t worry if a few break up) and bay leaves, and leave to absorb for a few mins.
step 3
Meanwhile, heat a roasting tin in the oven, tip the potatoes in and season well. Roast for 30-35 mins until golden and crisp, turning and basting halfway through. Transfer to a dish and pour over any buttery juices from the tin.
