Qmee Recipes – One-pan Easter Lamb
The one-pan lamb recipe we’ve found this week is a perfect Easter dish choice. Infused with delicious, rich flavours like rosemary, garlic, and white wine this dish is a must-try!
Take a look at the ingredients you’ll need and the method you’ll need to follow.
Here’s what you’ll need…
1 medium bone-in leg of lamb
3 tbsp olive oil, plus a splash
1 lemon, zested (save the juice for the spring greens, see goes well with)
3 oregano sprigs, leaves picked and roughly chopped
1 garlic bulb, cloves lightly smashed
4 rosemary sprigs, leaves of 2 picked and roughly chopped
1 red chilli, pierced
6 cups potatoes, skins on, cut into thick wedges
1 cup white wine
3 fennel bulbs, cut into quarters lengthways, tops removed, green fronds reserved
1 cup good-quality chicken stock
Here’s what you’ll need to do…
1.Take the lamb out of the fridge 1 hr before cooking it and use a sharp knife to make small incisions all over the meat.
2.Mix the oil with the oregano, chopped rosemary and lemon zest.
3.Rub the marinade all over the lamb, massaging it well into the cuts.
4.Heat oven to 200C/180C fan/gas 6.
5.Put the garlic, chilli, potatoes, fennel and remaining rosemary into a large roasting tin, pour over some olive oil and toss together.
6.Season the lamb generously, and then lay it on top of the veg.
7.Roast it for 45 mins until the lamb is starting to brown, then pour in the wine and stock.
8.Continue cooking for 30 mins for rare (55C on a cooking thermometer), 35-40 mins for medium-rare (60C) or 45 mins for cooked through (70C).
9.Remove the lamb and rest for up to 30 mins.
10.Reduce the oven to 160C/140C fan/gas 3 and cover the veg with foil while the lamb rests, then put it back into the oven until braised.
11.Scatter the fennel fronds over the veg, place the lamb back on top and bring the whole tin to the table to serve.