Rosemary roasted lamb with potatoes
Rosemary
roasted lamb with potatoes
Serves 2
·
350g lamb neck fillet
·
2 cloves garlic, sliced
·
7 large sprigs fresh rosemary
·
3tbsp white wine
·
400g floury potatoes, such as King Edward
potatoes
·
2tbsp olive oil
400g
floury potatoes, such as King Edward potatoes
1.
Preheat the oven to 180°C/350°F/Gas Mark 4.
2.
Make slits in the lamb and press in the garlic
cloves and some small sprigs of rosemary from 2 of the large sprigs.
3.
Lay 4 whole sprigs of rosemary on a large sheet
of foil, and place the lamb on top. Fold the edges of the foil to encase the
lamb, leaving the top open. Pour in the wine and season the lamb. Bake for 15
minutes.
4.
Meanwhile, cut the potatoes into large chunks
and parboilfor5 minutes, drain and toss in the oil. Chop the rosemary from the
remaining sprig and sprinkle over the potatoes, add to the baking tray and cook
with the lamb for 45 minutes.
5.
Remove from the oven, carve the lamb and serve
it with the potatoes, pouring over any of the remaining juices from the baking
tray.
Basil, seafood and lemon linguine
Basil,
seafood and lemon linguine
Serves 4
·
400g cooked seafood selection (king prawns,
mussels, squid), defrosted if frozen
·
Zest and juice of 1 lemon
·
1 clove garlic, crushed
·
30g shredded fresh basil
·
300g linguine
·
1tbsp olive oil
·
1 large onion, chopped
30g
shredded fresh basil
1.
Marinate all the seafood in the lemon zest and
juice, garlic and basil for around 5 minutes.
2.
Cook the linguine in a pan of boiling water,
according to packet instructions, until al dente. Or if you’re using fresh
linguine for around 3-4 minutes. Drain the linguine and return to the pan.
3.
Meanwhile, heat the oil in a larger frying pan
and fry the onion for around 3-4 minutes. Then add the seafood, along with the
marinade, and cook for a further 2-3 minutes.
4.
Toss the seafood and marinade into the pasta,
season to taste and serve on four plates.
Toss
the seafood and marinade into the pasta, season to taste and serve on four
plates.
