One pan Easter lamb
Ingredients
- 1.6kg bone-in leg of lamb
- 50ml olive oil plus a splash
- 3 oregano sprigs, leaves picked and roughly chopped
- 4 rosemary sprigs, leaves of 2 picked and roughly chopped
- 1 lemon zested (save the juice for the spring greens, see goes well with)
- 1 garlic bulb cloves lightly smashed
- 1 red chilli pierced
- 1kg potatoes skins on, cut into thick wedges
- 3 fennel bulbs cut into quarters lengthways, tops removed, green fronds reserved
- 250ml white wine
- 250ml good-quality chicken stock
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