Herby baked lamb in tomato sauce
Cook this 'low and slow' in its own sauce til it's so tender you can carve it with a spoon
Oregano & lemon roasties
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1.2kg potatoescut into 4cm chunks
- 2 oreganosprigs, leaves stripped
- zest 1 lemon
- 2 tbsp olive oil
Nutrition: per serving
- kcal183
- fat4g
- saturates1g
- carbs34g
- sugars1g
- fibre3g
- protein4g
- salt0.04glow
Method
step 1
Heat the oven to 150C/fan 130C/gas 2. Boil the potatoes in a large pan of water for 3 mins, then drain well. Tip onto a large baking sheet and toss with the oregano, lemon zest, olive oil and some seasoning.
step 2
Put the potatoes into the oven for 15 mins (the last 15 mins of the lamb's cooking time, if cooking together - see 'Goes well with' recipe), then turn up the heat to 220C/fan 200C/gas 7. Roast the potatoes for a further 20 mins, turning once, until golden and crisp.
