Slow-roast shoulder of lamb with anchovy & rosemary
This generous dish of melt-in-the-mouth lamb feels extravagant, but is an inexpensive way to feed a crowd
Classic jacket potatoes
Serves 4
Easy
Prep:
Cook:
Make the perfect jacket potato – crispy on the outside and meltingly soft in the middle
Skip to ingredients
- 2 tsp olive oil
- 4 large baking potatoes
- 200ml soured cream
Plus any or all of the following
- 50g cheddargrated
- 4 crispy baconrashers, chopped
- 4 spring onionsthinly sliced
Nutrition: per serving (with soured cream and cheddar topping)
- kcal322
- fat17g
- saturates9g
- carbs36g
- sugars3g
- fibre2g
- protein9g
- salt0.3glow
Method
step 1
Heat the oven to 220C/200C fan/gas 7. Rub the olive oil over the potatoes and put on the top shelf of the oven. Bake for 20 mins.
step 2
Turn down the oven to 190C/170C fan/gas 5 and bake for 45 mins-1 hr until the skin is crisp and the flesh soft.
step 3
Cut a cross on top of each potato, squeeze the sides, add the soured cream and your favourite toppings.
