Slow-roast lamb with cinnamon, fennel & citrus
For lamb that will melt in your mouth and surprise your palate, follow Sarah Cook's easy recipe
Crunchy potatoes with dill & onions
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
Ingredients
Method
- STEP 1
Bring a large pan of salted water to the boil. Add spuds, bring back to the boil, then cook for 3 mins. Drain really well, leave in the colander for 10 mins to steam dry. Toss with the oil, onion and seasoning in a large roasting tin.
- STEP 2
Heat oven to 220C/200C fan/gas 7 and put in the potatoes. Roast for 30 mins, stirring halfway, until golden and crunchy. Stir in the dill and put back in the oven for 5 mins, then serve.
