Fresh Flavours: One-pan Lamb

Whether you want to impress the family with a hearty roast or treat yourself to a traditional favourite while staying at home, we have the perfect one-pan lamb recipe. Sunday roasts just got better!

Serves 6

Ingredients:

• 1.6kg 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 (save the juice for the spring greens, see goes well with)
• 1 garlic bulb, cloves lightly smashed
• 1 red chilli, pierced
• 1kg potatoes, skins on, cut into thick wedges
• 3 fennel bulbs, cut into quarters lengthways, tops removed, green fronds reserved
• 250ml white wine
  • 250ml good-quality chicken stock

Instructions:

Take the lamb out of the fridge 1 hr before cooking it and use a sharp knife to make small incisions.

Mix the oil with the oregano, chopped rosemary
and lemon zest. Rub the marinade all over the lamb, massaging it into the cuts. Heat oven to 200C/180C fan.

Put the garlic, chilli, potatoes, fennel and remaining rosemary into a roasting tin, pour over olive oil and toss together. Season the lamb generously, then lay it on top of the veg.

Roast for 45 mins until the lamb is starting to brown, then pour in the wine and stock. Continue cooking for 30 mins for rare, 35-40 mins for medium rare or 45 mins for cooked through.

Remove the lamb and rest for 30 mins. Turn oven down to 160C/140C fan, cover the veg with foil and cook until braised in the roasting juices. Scatter the fennel over the veg and place the lamb back on top to serve.