Marinated lamb with rosemary / Roasted rosemary potatoes / Grilled tomatoes

Marinated lamb with rosemary

Ingredients

4 large lamb leg steaks
2 tbsp of chopped rosemary
2 cloves of garlic

Put the lamb in a shallow, non-metallic dish. Mix 3 tbsp of olive oil with the rosemary and some salt and pepper. Pour over the lamb and turn to coat in the marinade. Cover and chill for up to 8 hours

Heat oil in frying pan. Fry the lamb for 5-6 minutes on each side, until slightly pink in the centre. Add the marinade and cook for 1-2 minutes until warmed through. Serve

Roasted rosemary potatoes

Ingredients

1/3 cup of extra virgin oil
750g floury potatoes, cut into 4 cm cubes
long sprig of rosemary
sea salt

Preheat the oven to 170 degrees. Pour the oil into a shallow baking tray. Toss the potato into the casserole. turning to coat thoroughly in oil, then spread out so that the pieces aren't touching. Scatter the rosemary leaves over the potatoes

Roast for 30 minutes, then turn and sprinkle generously with sea salt. Return to the oven and roast for another 30-40 minutes, or until crisp and golden

Grilled tomatoes

Ingredients

Cherry tomatoes
2 garlic cloves, chopped
1 tbsp of chopped parsley

Place the tomatoes on a baking tray. Add the garlic, olive oil and parsley and mix well. Season with salt and pepper. Put the tomatoes under the grill and cook for 6 minutes.


This is my christmas eve dinner, simple home cooking.