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