One-tray lamb with rosemary and feta
2kg leg of lamb 1 garlic bulb, broken into cloves 20g fresh rosemary 1 lemon, zested and juiced 2tbsp dried oregano 4tbsp olive oil 1.5kg white potatoes, skin on,
1
Pat the lamb dry with kitchen paper, then use a sharp knife to pierce small, 2cm deep holes all over the meat.
2
Peel and finely chop 4 garlic cloves then finely chop 1tbsp rosemary leaves. Transfer to a bowl, stir in the lemon zest, 1tbsp oregano and 2tbsp oil and season. Rub the marinade all over the lamb, pressing chopped garlic and herbs into the holes. Set aside.
3
Preheat the oven to gas mark 6/ 200C/fan 180C. Put the potatoes in a large, deep roasting tin and add the remaining garlic cloves and oregano. Tear the remaining rosemary into short sprigs, discarding any thick stalks, and sprinkle over. Squeeze over the lemon juice, adding the squeezed halves to the tin and season well.
4
Toss everything together with your hands, pour over the wine cut into 2cm chunks 200ml dry white wine 1 reduced-salt stock cube, made up to 300ml 100g feta, crumbled
15g fresh parsley leaves, chopped, to serve
and stock, then place the lamb leg in the middle with the potatoes around it. Drizzle over 2tbsp oil. Wrap the whole tin tightly in foil.
5
Roast for one hour. Remove and reserve the foil, then roast for 30 mins for medium or 50 mins for well done. The liquid should have mostly evaporated and the potatoes will be tender when pierced with a knife.
6
To check the lamb is cooked, insert a skewer into the centre of the lamb, hold for a few seconds, then remove. If it’s hot to the touch, it’s done. Check the juices that run out when the skewer is removed – if they’re pink, the meat is medium.
7
If the potatoes are still quite wet, remove a few spoonfuls of the stock. Cover the tin loosely with the reserved foil and leave to rest for at least 20 mins. Scatter over the parsley and feta to serve.