One pan Easter Sunday lamb with vegies

You’ll fall in love with this one-pan wonder roast. With flavours from rosemary and garlic to fennel and white wine, teamed with seasonal vegetables, this makes for a mouth-watering meal for the whole family.

Serves 6

Ingredients

• 2 racks of lamb, French trimmed (get the butcher to do this)
• 50ml olive oil, plus a splash
• 3 tsp oregano
• 4 rosemary sprigs, leaves of 2 picked and roughly chopped
• 1 lemon, zested
• 1 garlic bulb, cloves lightly smashed
• 1 red chilli, pierced
• 1kg potatoes, skins on, cut into thick wedges
• 3 fennel bulbs, tops removed, cut into quarters lengthways (fronds reserved)
• 250ml white wine
• 250ml chicken stock

Method

1. One hour before cooking, remove lamb from fridge and make small incisions all over the meat using a sharp knife. Mix oil with oregano, chopped rosemary and lemon zest. Rub marinade all over lamb, massaging into the cuts.
2. Heat oven to 200C. Put garlic, chilli, potatoes, fennel and remaining rosemary sprigs into a large roasting pan, pour over olive oil and toss together.
3. Season lamb generously, then lay it on top of the vegetables. Wrap exposed rib bones in foil so they don’t burn. Roast for 10 minutes or until lamb starts to brown, then pour in wine and stock.
4. Continue cooking for 10-20 minutes more, depending on the size of your lamb rack and how rare or well done you want your lamb (52C for rare, 60C for medium-rare).
5. Remove lamb from oven, cover with foil and rest for up to 30 minutes.
6. Turn oven down to 160C, cover vegetables with foil and, while lamb is resting, put back in the oven until braised in the roasting juices.
7. Scatter fennel fronds over vegetables, place lamb back on top and bring the whole pan to the table to serve.