Roast lamb shoulder with bay leaves and juniper
In this easy Tuscan recipe, lamb is seared and roasted with garlic, bay leaves and juniper - perfect for Sunday lunch
Semolina roast potatoes with garlic & thyme
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 1 garlic bulb
- 1kg small floury potatoes
- 5 tbsp olive oil
- 100g fine semolina flour
- 6 thyme sprigs
Nutrition: per serving
- kcal271
- fat10g
- saturates1g
- carbs39g
- sugars1g
- fibre3g
- protein5g
- salt0.3g
Method
step 1
Break the garlic bulb into cloves and place in a pan with the potatoes in their skins, then cover with cold salted water. Bring the potatoes to the boil, then simmer for 15 mins until you can put a knife through, but they still hold their shape. Drain in a colander and leave to cool.
step 2
Heat oven to 180C/160C fan/gas 4. When the potatoes are cool enough to handle, peel off the skins. Cut into quarters and mix in a large bowl with 2 tbsp of the olive oil and some seasoning. Toss with the semolina flour until well coated.
step 3
Pour the remaining 3 tbsp olive oil into a shallow roasting tin and add the potatoes, garlic and thyme. Bake for 45 mins-1 hr until the potatoes are crisp and golden.
