Flavoursome feast in a pot

Seasonal lamb and baby potatoes infused with flavours from the herb garden are cooked together for a succulent and tasty meal

One-pot lamb and new potatoes

Serves 8 1.5kg new potatoes, sliced lengthways 25g butter 300ml chicken stock 5 shallots, peeled and sliced 2 tbsp fresh thyme leaves, plus sprigs to garnish 6 tbsp fresh mint, roughly chopped, plus leaves to garnish 2 tbsp fresh tarragon leaves, roughly chopped 2 garlic heads, halved horizontally 2kg leg of lamb, at room temperature 4 tbsp white wine vinegar 2 tbsp olive oil black pepper 2-litre roasting tray

Preheat the oven to 200°C/gas mark 6. Place the potato slices in the roasting tray. In a saucepan, melt the butter on the hob and add the stock. Bring to the boil, then pour over the potatoes. Mix in the shallots and 1 tbsp each of the thyme, mint and tarragon, then season with the pepper. Place a half garlic head in each corner of the tray.

Make several small cuts in the skin of the lamb leg, then place it on top of the potatoes. Stuff the cuts with the remaining thyme and tarragon, as well as 1 tbsp of the remaining mint. Season the skin with black pepper.

Cover the roasting tin loosely with tin foil, then roast for 1 hr 30 mins, basting every 20 mins. Remove the foil and cook for 30 mins for pink meat. Allow to rest out of the oven for 10 mins, covered with the foil.

Combine the remaining mint, vinegar and olive oil in a liquidiser and blend until just smooth. Pour over the lamb before serving; garnished with the herbs.

“Thou, that feedest ev’ry creature, Whether tame, or wild by nature, Receive our prayers, who humbly own The plenteous goodness thou hast shown!”

Rees Prichard, ‘Grace After Meat’