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One-tray lamb with rosemary and feta recipe

One-tray lamb with rosemary and feta recipe

62 ratings

Looking for a lamb recipe to impress your guests? This one-tray lamb with rosemary and feta is a simple centrepiece that suits any occasion See method

  • Serves 6
  • 30 mins to prepare and 1 hr 30 mins to cook
  • 577 calories / serving
  • Freezable


  • 2kg leg of lamb
  • 1 garlic bulb, broken into cloves
  • 20g fresh rosemary
  • 1 lemon, zested and juiced
  • 2 tbsp dried oregano
  • 4 tbsp olive oil
  • 1.5kg white potatoes (such as Maris Piper), skin on, cut into 2cm chunks
  • 200ml dry white wine
  • 1 reduced-salt stock cube, made up to 300ml
  • 100g feta, crumbled
  • 15g fresh parsley leaves, roughly chopped, to serve

Perfect with:

Tesco Finest Rioja Reserva 75ClDeep, smoky and spicy, this Rioja Reserva will be a real winner paired with tender roast lamb Tesco Finest Rioja Reserva 75Cl
Deep, smoky and spicy, this Rioja Reserva will be a real winner paired with tender roast lamb
If you haven't got any Maris Pipers, try using King Edward potatoes

Each serving contains

  • Energy

  • Fat

    29g 42%
  • Saturates

    14g 68%
  • Sugars

    2g 2%
  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 34.3g Protein 42.2g Fibre 3.5g


  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

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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