With Easter just around the corner, leg of Lamb is a traditional celebration dish which is really easy to do but we thought we’d post our one-pot hot and fast roast, which drastically reduces the tower of pans plus ensures you get lovely pink meat and juice-infused potatoes.

You can also do it long and slow, so that it falls off the bone (160C/325F/gas mark 3 for 4 hours (you can turn the heat down to 120C/250F/gas mark ½ after this and leave it for a couple more hours without harming it).

Prep time 20 minutes

Cooking time 1 hour for a 1.5Kg leg; add another 20 minutes per kg if larger.

Serves 6
1.5kg leg of lamb
3 garlic cloves, crushed
3 sprigs rosemary leaves, finely chopped
1 tbsp olive oil
Juice ½ a lemon
1kg potatoes
2 onions
250ml chicken stock
Salt and black pepper

1 First remove the leg of lamb from the fridge at least an hour before cooking so it can gently come up to room temperature. Then preheat the oven to 210C/425F/gas mark 7. While it’s warming up make 1-2cm deep knife scores all over the surface and if possible, loosen the meat away from the bone at the thickest part of the leg.

You next need to make a paste by mixing the crushed garlic with the rosemary in a bowl along with a good grind of black pepper, the olive oil and lemon juice. This should then be applied to the surface of the leg of lamb, making sure it all gets worked into the slashes.

3 Vegetables – peel and thinly slice the potatoes and onions. Add salt and pepper plus a little olive oil and place as a thin layer into a roasting tray that will hold the lamb and pour in the chicken stock.

With the lamb added place the dish into the hot oven for 30 minutes at 210C/425F/gas mark 7. Then turn the oven down to 190C/375F/gas mark 5 for a further 30 minutes. The lamb should then be removed and rested for at least 30 minutes by wrapping in tin foil with the end result being perfect pink meat and wholesome vegetables.