The roast lamb with potatoes and pine nuts is undoubtedly one of the most classic recipes, but today we give a twist to the traditional recipe and add, seeking contrast to the intense flavor of the lamb meat, the typical aromas of the Greek isles: this lamb dish includes feta cheese, olives and fennel.
The preparation of this Sunday dish is simple. You can prepare it in a few minutes and let the oven do the work. The oven and the roasting pan, because as you well know both influence achieving a good roast.
Le Creuset Ovenware roasting pan and Le Creuset colored dishes
Ingredients
- One leg of lamb (approx 1.5 kg leg of lamb, but if the bone is large better to be 2 kg)
- 12 shallots, peeled
- 750 g baby potatoes halved
- 150 g olive mix
- 100 g feta cheese
- 40 g pine nuts, toasted
- 500 ml chicken stock
- 200 ml dry white wine
- 5 garlic cloves, peeled
- 2 sprigs of rosemary
- 2 tbsp oil
- Sea salt
- Freshly ground black pepper
- 1 fennel bulb, chopped into large pieces
- A small handful of parsley, roughly chopped
Preparation
- Preheat the oven to 170°C.
- Make five or six deep incisions in the lamb with a sharp knife. Insert a garlic clove and a little rosemary into each cut and place it in the Le Creuset roasting pan.
- Generously salt and pepper the lamb on both sides, and drizzle the lamb with a few tablespoons of oil.
- Add the shallots around the lamb, followed by the stock, the wine and the fennel.
- Place in the oven for one hour. During that time, you can open and baste the lamb with its juices.
- After that first hour of cooking, remove the pan from the oven (close the oven so it doesn't lose heat and increase the temperature to 200°C). Add the baby potatoes to the pan and also the olive mix. Drizzle the potatoes with the remaining oil. salt and pepper.
- Return the pan to the oven for another 45 minutes at 200 ºC, until the meat is well done and the potatoes are golden.
- Remove the lamb from the oven and let rest for 10-20 minutes.
- Before serving, once out of the oven crumble the feta cheese over the meat and also sprinkle the pine nuts and parsley on top.
Notes
- If you like roasts with roasted carrots and/or tomatoes, you can add them when you remove the pan to add the baby potatoes. Cut the carrots into slices to ensure they cook in the same time.
- To cook this dish, choose a wine that can also be served at the table, that way you'll ensure the food pairs perfectly with the wine. It's worth the investment, since you'll only be using about 200 ml.
