WEEKEND ROASTS

Our cover recipe, plus roast lamb, pork and crackling, and three tasty sides

QQServes 6 Prep 20 mins plus resting Cook 2 hrs 15 mins

Q1.6kg bone-in leg of lamb

50ml olive oil, plus a splash 3 oregano sprigs, leaves picked and

roughly chopped

4 rosemary sprigs, leaves of 2 picked

and roughly chopped

1 lemon, zested (reserve the juice for

the punchy greens recipe, right) 1 garlic bulb, cloves lightly smashed 1 red chilli, pierced with a knife

1kg potatoes, unpeeled, cut into

thick wedges

3 fennel bulbs, cut into quarters lengthways, tops removed, green fronds reserved

250ml white wine

250ml chicken stock

1 Take the lamb out of the fridge 1 hr before cooking. Use a sharp knife to make small incisions all over the meat. Mix the oil with the oregano, chopped rosemary and lemon zest. Rub the marinade all over the lamb, massaging it well into the cuts.

2 Heat the oven to 200C/180C fan/gas 6. Put the garlic, chilli, potatoes, fennel and the rest of the rosemary into a large roasting tin, pour over some olive oil and toss. Season the lamb generously, then lay it on the veg. Roast for 45 mins until starting to brown, then pour in the wine and stock. Continue cooking for 30 mins for rare (55C on a cooking thermometer), 35-40 mins for medium-rare (60C) or 45 mins for cooked through (70C).

3 Remove the lamb. Rest for 30 mins. Turn the oven down to 160C/140C fan/gas 3, cover the veg with foil, and, while the lamb rests, put back in the oven until braised in the roasting juices. Scatter the fennel fronds over the veg and serve with the punchy greens. PER SERVING 752 kcals, fat 38g, saturates 11g,

carbs 46g, sugars 5g, fibre 9g, protein 46g, salt 0.4g carbs 2g, sugars 1g, fibre 3g, protein 6g, salt 0.6g