One-pot Greek Roast Lamb with potatoes and fennel
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
50 mins
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Servings
3 -4 servings
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Cuisine
Greek
One-pot Greek Roast Lamb with potatoes and fennel
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This one-pot Greek toast lamb with potatoes and fennel is very easy to prepare and cooks in about 40 minutes.
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Ingredients
- 900 g/2lbs butterflied leg of lamb
- 6 large potatoes such as Maris Piper skin on, sliced into medium rounds
- 1 large fennel bulb sliced into medium rounds
- 4 Red Onions sliced into medium rounds
- 4 garlic cloves sliced
- 1/2 lemon – or more to taste
- 2 tsp anchovy paste
- 1 tsp garlic paste
- 3 sprigs rosemary
- 3 sprigs thyme
- 2 tsp dried oregano wild Greek oregano if you can find it
- olive oil
- white cooking wine – or lamb stock
- salt and freshly ground black pepper to season
Instructions
- Preheat the oven to 230C (450F). Put the oven rack on the lower half of the oven.
- Rub the anchovy and garlic paste all over the lamb. Season with salt and pepper and sprinkle with a little rosemary and thyme.
- Arrange all the sliced vegetables, slightly overlapping, over the bottom of the pan. Add the sliced garlic and sprinkle with the remaining rosemary, thyme and oregano. Squeeze half a lemon over the vegetables and drizzle with a little olive oil. Season with salt and pepper and add enough white wine to just cover the vegetables (you can also use stock instead of wine).
- Set the rack over the vegetables and place the lamb, skin side up, on it. Drizzle with a little olive oil.
- Roast for 15 minutes in the hot oven then lower the temperature to 180C (350F) and cover loosely with foil. Cook for another 15-20 minutes (depending on how rare you like it - it is best when a little rare) then take the meat out of the oven and rest it, covered loosely with foil, for 15 minutes.
- The potatoes should be done by the time the meat has rested. Slice the lamb and serve with the vegetables and a nice Greek salad.
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