Taking inspiration from the beloved flavours of the Greek Islands, feta, olives and fennel offer a much needed vibrant contrast to the rich lamb meat. All effortlessly cooked in one roaster, this dish is a great Sunday roast alternative.
Main ingredients
- Meat
Ingredients
Method
Ingredients
- 1.5kg leg of lamb (if large bone, weight will be around 2kg)
- 5 garlic cloves, peeled
- 2 sprigs rosemary
- 2 tbsp oil
- Sea salt & cracked black pepper
- 12 shallots, peeled
- 500ml chicken stock
- 200ml dry white wine
- 1 fennel bulb, roughly chopped
- 750g baby potatoes, cut in half
- 150g mixed olives
- 100g feta
- 40g pine nuts, toasted
- Small bunch parsley, roughly chopped
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Method
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1Preheat the oven to 170°C / 150°C Fan / Gas Mark 3.
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2With a sharp knife, make 5 short but deep incisions into the lamb. Push a garlic clove and a little rosemary into each hole before transferring the lamb to the roaster.
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3Drizzle the lamb with 1 tablespoon of oil and season generously with salt and pepper. Add the shallots to the roaster along with the stock, wine and fennel.
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4Cover the roaster with foil and place in the oven for 1 hour.
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5After the first hour of cooking remove the lamb from the oven and turn the heat up to 200°C / 180°C Fan / Gas Mark 6. Discard the foil and tip in the baby potatoes and mixed olives. Drizzle the potatoes with the remaining oil and season with salt and pepper.
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6Return the roaster to the oven, uncovered, for another 40 minutes until the meat is cooked through and potatoes are golden.
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7Remove the lamb from the oven and allow to rest for 10-20 minutes. Before serving, crumble over the feta and sprinkle with the pine nuts and parsley.
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8Serve with seasonal greens.
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9Cook’s Notes
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10Choose a wine for cooking this dish that will be equally enjoyed at the table - this will ensure your food pairs harmoniously with your wine. It’s well worth the investment as you are only surrendering 200ml to the cooking process.
