Roast lamb with garden veg, oregano and feta

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Nutrition Facts

Amount Per Serving

Calories 558 Calories from Fat 369

% Daily Value*

Fat 41g63%

Saturated Fat 18g113%

Polyunsaturated Fat 3g

Monounsaturated Fat 16g

Cholesterol 129mg43%

Sodium 197mg9%

Potassium 578mg17%

Carbohydrates 8g3%

Fiber 2g8%

Sugar 3g3%

Protein 31g62%

Vitamin A 509IU10%

Vitamin C 13mg16%

Calcium 96mg10%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Roast lamb with garden veg, oregano and feta

A perfect sunny-day roast

Cook Time1 10

Resting time10

Total Time1 20

Course: Lunch, Main Course

Cuisine: British

Servings:

Calories: 558kcal

Author: Kate Humble

Equipment

Roasting tin
Saucepan

Ingredients

For the lamb:

1 leg of lamb, about 2kg
2 garlic cloves sliced
Olive oil
A handful of rosemary and thyme sprigs
A generous glass of red wine

For the vegetables:

400 g broad beans in their pod or 200g frozen broad beans
300 g French beans
100 g peas (fresh or frozen)
Leaves from 3 sprigs of oregano
Zest of 1 lemon, juice of half
Olive oil
50 g feta
Salt and pepper

Method

Preheat the oven to 200C (400F), Gas Mark 6. Make sure your lamb is at room temperature before you cook it, so take it out of the fridge 20 minutes or so beforehand. With a knife, make small, deep cuts all over the leg of lamb and push a slice of garlic into each one. Rub over some olive oil and season well with salt and pepper.
Put the rosemary and thyme sprigs in the bottom of a roasting tin and place the lamb on top. Put in the oven and cook for about one hour and 10 minutes if you want your lamb to be pink (it is so much nicer when it is) or for longer if you want it cooked through. Remove from the oven, put the lamb on a board and let it rest for 10 minutes or so before you carve it
Remove the rosemary and thyme sprigs from the tin and put it over a high heat on the hob. Add the wine to the juices and let it bubble for a moment or two to form a thin but tasty gravy. Pour into a jug and keep warm.
Cook the broad beans (shelled, if fresh) in boiling water for about two minutes. Drain and tip them into a bowl of cold water. Slip off the skins to reveal the bright emerald green beneath. This is, I admit, a bit of a faff, and you don’t have to do it, but they taste so, so much nicer without the skins. Set aside. Cook the peas briefly in boiling water, drain and set aside. Trim the tails off the French beans and steam or plunge into boiling water and cook until they are al dente. Drain and put in a bowl together with the broad beans and the peas.
Finely chop the oregano leaves and add all but a few (saved for garnish) to the vegetables. Add the lemon zest and then drizzle over a bit of olive oil to make the vegetables glossy, but not swimming in it. Squeeze over the lemon juice, season with salt and pepper and mix gently. Tip into a pretty serving bowl, crumble over the feta and scatter with the remaining oregano leaves. Carve the lamb, pour the gravy over the slices and serve the vegetables alongside.

Nutrition