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Rosemary and Lamb Crispy Roast Potatoes

By: sarahjkelly  
"Potato wedges are roasted until crispy and brown with real meat flavor. These potatoes are to be made with the fat and juices that come from roasting a joint of lamb. Best eaten with lamb, vegetables and gravy for a proper English Sunday dinner."

Rating: This weblink has been rated 1 time with an average star rating of 3.0 Read Reviews (1)

Rate/Review | 105 people have saved this

Prep Time:
15 Min
Cook Time:
45 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 4 large baking potatoes, peeled and quartered
  • 1/2 teaspoon dried rosemary
  • 1/2 cup lamb roast drippings, cooled to room temperature
  • salt to taste

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C). Place the potatoes in a large pan and fill with enough water to cover. Bring to a boil and cook for about 10 minutes, just cooking partially.
  2. Place the potatoes into a large lidded tub and pour in the lamb drippings. Season with rosemary and salt. Close the lid and shake to coat the potatoes. Pour them out onto a baking sheet.
  3. Bake for 45 minutes in the preheated oven, or until dark brown and crispy.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 352 | Total Fat: 1.9g | Cholesterol: 35mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 16, 2006 by cheepchick 
This was good but does taste much better using beef drippings. If you're a fan of lamb, you'll... MORE

 
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