Roast lamb scrolls with crispy potatoes

The potatoes go in first. The scrolls follow, and both come out of the oven at the same time.

Serves

4 people

Prep

10 minutes

Cook

55 minutes

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From the shop

Ask at the counter for enough lamb scrolls for four people. They come already marinated, so add no extra seasoning to the lamb.

Lamb scrolls come already marinated, so the meat needs no prep. Put your effort into the potatoes: a hot oven, cut side down, turned once.

Ingredients

• Lamb scrolls for four
• 750 g baby potatoes, halved
• 2 tbsp olive oil
• 2 sprigs rosemary
• 1 tsp salt, for the potatoes
• 300 g green beans, trimmed

Method

1. Heat the oven to 190°C. Toss the potatoes with the oil, rosemary and salt. Spread them cut side down on a lined tray.
2. Roast the potatoes for 20 minutes.
3. Lay the lamb scrolls on a second lined tray. Put the tray in the oven. Turn the potatoes over.
4. Roast for 25 to 30 minutes. The scrolls must be browned outside. A thermometer in the centre must read 75°C.
5. Boil the beans for 4 minutes while the scrolls finish.
6. Rest the scrolls for 5 minutes before you serve them.

Serve it

Serve the scrolls with the crispy potatoes and beans. Add gravy or mint sauce if you like.