Leg of Lamb with Feta, Olives & Fennel

DIFFICULTY
Average Average
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 2 Hrs. Under 2 Hrs.
SERVES
6-8 6-8
Leg of Lamb with Feta, Olives & Fennel
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

  • Method

  • 1
    Preheat the oven to 170°C / 150°C Fan / Gas Mark 3.
  • 2
    With 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.
  • 3
    Drizzle 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.
  • 4
    Cover the roaster with foil and place in the oven for 1 hour.
  • 5
    After 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.
  • 6
    Return the roaster to the oven, uncovered, for another 40 minutes until the meat is cooked through and potatoes are golden.
  • 7
    Remove 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.
  • 8
    Serve with seasonal greens.
  • 9
    Cook’s Notes
  • 10
    Choose 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.