Barbecued saddle of lamb with lemon & rosemary
Bundle herbs and flavourings into the middle of the joint, letting the flavour permeate all the way through the meat
Taleggio potato parcels
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 1 ½kg small new potatoes
- 8 rashers streaky baconchopped, or 100g cubed pancetta
- 175g taleggio cheesediced
- 8 thymesprigs
Nutrition: per serving
- kcal246
- fat10g
- saturates5g
- carbs30g
- sugars2g
- fibre2g
- protein10g
- salt1.13glow
Method
step 1
Bring a large pan of salted water to the boil, add the potatoes, then boil for 10 mins or until just starting to soften. Drain and cool.
step 2
Cut out 8 x 30cm squares of foil and the same of greaseproof paper. Lay a piece of greaseproof on top of each square of foil, then divide the potatoes between them. Scatter with the bacon, Taleggio and thyme. Season well, then seal together the sides of the foil to make a parcel. Can be prepared up to a day ahead. Put the parcels to one side of the barbecue and cook for 20 mins. If it rains, roast the parcels in the oven at 200C/fan 180C/gas 6 for about 30 mins.
