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One pot roast lamb with fennel and potatoes

Easter One Pot Roast Lamb

A perfect one pot roast for family and friends
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Servings 6

Ingredients
  

  • Bone in, leg of lamb 1.6 kg
  • 50 ml olive oil
  • 3 rosemary sprigs leaves picked, roughly chopped
  • 3 thyme sprigs leaves picked, chopped
  • 3 oregano sprigs leaves picked, roughly chopped
  • 1 large garlic bulb cloves lightly smashed
  • Salt and pepper
  • 1 large unwaxed lemon zested
  • 1 red chilli pierced
  • 3 fennel bulbs fronds and core removed, quartered
  • 750 g small waxy potatoes unpeeled
  • 250 ml Noilly Prat, marsala or dry white wine
  • 250 ml good chicken stock
  • Handful flat parsley leaves roughly chopped

Instructions
 

  • Heat the oven to 200C / 180C fan / Gas 6 / AGA roasting
  • Take the lamb out of the fridge at least 1 hour before cooking, it needs to be at room temperature.
  • Use a sharp knife to make incisions in the meat. Mix the rosemary, thyme, oregano and the lemon zest with the olive oil, salt and pepper and massage into the meat. Season the lamb.
  • Place the garlic, chilli, fennel and potatoes into a large roasting tray. Drizzle over some olive oil, toss. Place the lamb on top of the veggies. Roast for 45 minutes uncovered until the lamb is starting to brown.
  • Add in the Noilly Prat and the stock. Continue cooking uncovered for 30 minutes more for rare, 35-40 minutes for medium rare. You may need 5-10 mins less in the roasting oven of the AGA.
  • Remove the lamb and place somewhere warm to rest for at least 20-30 minutes. Turn down the oven to 180C / 160C fan / Gas 3 / AGA roasting oven with cold plain shelf. Cover the veg with foil, place back in the oven and braise in the roasting juices for another 30 minutes. Remove the foil for the last 10 minutes to crisp up the potatoes.
  • When ready to serve, place the veggies and juices on a warm serving platter and scatter the fennel fronds, parsley and squeeze half the lemon over the veg, carve the lamb and serve immediately - see below for serving suggestions.

Notes

TOP TIPS
  • Serve with my warm roasted carrot salad or another green veg for a great one pot roast. You could also serve with roasted asparagus when it comes into season. 
  • If you have a meat thermometer then rare is 55C and medium rare is 60C. 
  • Marinate the lamb and prep all the veg the day before so it is ready to go on the day.
  • If you are a gravy person then take the veg out of the roasting tin when you take the lamb out to rest and put the veg back in the oven in another dish.  Place the roasting juices onto a medium heat, add a tablespoon of plain flour, cook the flour out and then add a glass of white wine.  Simmer for a couple of minutes and then add veg water / chicken stock to make a thickish gravy. Serve in a jug beside the lamb. 
  •  I like this served with mint or redcurrant jelly. 
 
 
Adapted from a BBC Good Food recipe. 
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