Lamb, Blue Cheese and Rosemary Traybake
Lamb, Blue Cheese and Rosemary Traybake



  • 2kg leg of lamb, pierced all over with a sharp knife
  • 1 garlic bulb, separated into whole cloves
  • 20g rosemary
  • 1 lemon, zest and juice
  • 2 tbsp dried oregano
  • 4 tbsp olive oil
  • 1.5kg white potatoes, cut into 2cm chunks
  • 400ml lamb stock
  • 100g blue cheese, crumbled
  • 15g chopped parsley
  • Peel and chop 4 garlic cloves and 1 tbsp of rosemary leaves. Add to a bowl with the lemon zest, 1 tbsp of oregano and 2 tbsp of oil. Season well, and rub all over the meat, pushing into the pierced holes. Preheat the oven to 200C and pop the potatoes into a deep roasting tin with the remaining garlic cloves, torn rosemary and oregano. Squeeze over the lemon juice and season well, then toss together and pour over the stock.
  • Place the lamb leg over the potatoes and drizzle with 2 tbsp of oil. Wrap the tin tightly in foil and roast for 1 hour. Remove the foil, and roast for another 30 mins for medium. Cover with foil again and leave to rest for 20 mins, then carve and serve with a scattering of blue cheese and parsley.
90 mins
6 serving

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