One-tray lamb with rosemary and feta recipe

1. Pat the lamb dry with kitchen paper, then use a sharp knife to pierce small, 2cm deep holes all over the meat.
2. Peel and finely chop 4 garlic cloves and finely chop 1 tbsp rosemary leaves. Transfer to a bowl, stir in the lemon zest, 1 tbsp oregano and 2 tbsp oil; season. Rub the marinade all over the lamb, pressing chopped garlic and herbs into the holes. Set aside.
3. Preheat the oven to gas 6, 200°C, fan 180°C. Put the potatoes in a large, deep roasting tin and add the remaining garlic cloves and oregano. Tear the remaining rosemary into short sprigs, discarding any thick stalks, and sprinkle over. Squeeze over the lemon juice, adding the squeezed halves to the tin; season well.
4. Toss everything together with your hands, pour over the wine and stock, then position the lamb leg in the middle with the potatoes around it. Drizzle over 2 tbsp oil. Wrap the whole tin tightly in foil.
5. Roast for 1 hr. Remove and reserve the foil, then roast for 30 mins for medium or 50 mins for well done. The liquid should have mostly evaporated and the potatoes will be tender when pierced with a cutlery knife. To check the lamb is cooked, insert a skewer into the centre of the lamb, hold for a few secs, then remove if it's hot to the touch, it's done. Check the juices that run out when the skewer is removed: if they're pink, the meat will be medium.
6. If the potatoes are still quite wet, remove a few spoonfuls of the stock (reserve to make gravy, if you like). Cover the tin loosely with the reserved foil and leave to rest for at least 20 mins. Scatter over the parsley and feta to serve.

Tip: If you don't have rosemary, you could use any woody herb you have such as thyme or oregano. If you can't find feta, any crumbly tangy cheese would work.

See more Lamb recipes

Freezing and defrosting guidelines

Freeze cooked lamb only. In order to enjoy optimum flavour and quality, frozen items are best used within 2 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer