Leg of Lamb with Feta, Olives and Fennel
Inspired by the beloved flavours of the Greek Island. Feta, olives and fennel offer a much-needed vibrant contrast to the rich lamb, making it a great Sunday roast alternative.
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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
Preheat the oven to 170°C / 150°C Fan / gas mark 3.
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 a Le Creuset Ovenware Deep Roaster.
Drizzle the lamb with 1 tablespoon of oil and season generously with salt and pepper. Add the shallots to the Deep Roaster along with the stock, wine and fennel.
Cover the roaster with foil and place in the oven for 1 hour.
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.
Return the Roaster to the oven, uncovered, for another 40 minutes until the meat is cooked through and potatoes are golden.
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
Serve with seasonal greens.
