This one-pot Greek toast lamb with potatoes and fennel is very easy to prepare and cooks in about 40 minutes.
Print Recipe
0 from 0 votes

One-pot Greek Roast Lamb with potatoes and fennel

This one-pot Greek toast lamb with potatoes and fennel is very easy to prepare and cooks in about 40 minutes.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Roast
Cuisine: Greek
Servings: 3 -4 servings
Author: Lucy Parissi | Supergolden Bakes

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.