One-pan Easter lamb

One-pan Easter lamb

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(3 ratings)

Prep: 20 mins Cook: 2 hrs, 15 mins plus resting


Serves 6

A miracle one-pan lamb recipe that's as easy as popping a pan in the oven. Rosemary, garlic, white wine and seasonal veg make this a show stopping family meal

Nutrition and extra info

Nutrition: per serving

  • kcal752
  • fat38g
  • saturates11g
  • carbs46g
  • sugars5g
  • fibre9g
  • protein46g
  • salt0.4g
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  • 1.6kg bone-in leg of lamb
  • 50ml olive oil, plus a splash
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 oregano sprigs, leaves picked and roughly chopped



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 4 rosemary sprigs, leaves of 2 picked and roughly chopped



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 lemon, zested (save the juice for the spring greens, see goes well with)



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 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
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate – its strong aniseed…

  • 250ml white wine
  • 250ml good-quality chicken stock


  1. Take the lamb out of the fridge 1 hr before cooking it and use a sharp knife to make small incisions all over the meat. Mix the oil with the oregano, chopped rosemary and lemon zest. Rub the marinade all over the lamb, massaging it well into the cuts.

  2. Heat oven to 200C/180C fan/gas 6. Put the garlic, chilli, potatoes, fennel and remaining rosemary into a large roasting tin, pour over some olive oil and toss together. Season the lamb generously, then lay it on top of the veg. Roast for 45 mins until the lamb is starting to brown, then pour in the wine and stock. Continue cooking for 30 mins for rare (55C on a cooking thermometer), 35-40 mins for medium rare (60C) or 45 mins for cooked through (70C).

  3. Remove the lamb and rest for up to 30 mins. Turn oven down to 160C/140C fan/gas 3, cover the veg with foil and, while the lamb rests, put back in the oven until braised in the roasting juices. Scatter the fennel fronds over the veg, place the lamb back on top and bring the whole tin to the table to serve.

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Comments, questions and tips

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16th Apr, 2017
This was delicious Easter lamb, even without the fennel - we had a fennel hater with us. I substituted a few chunky carrots instead but otherwise followed the recipe and timed it for well done although the result was medium/rare (just what was wanted).
2nd Apr, 2018
Yes, lovely recipe but we found that with a smaller joint of meat and the same cook times, it was rare in places.
14th Apr, 2017
Any ideas if this should be red wine or white wine as says red at the top but white in the ingredients? Wanting to cook tomorrow.
15th Apr, 2017
getting desperate to find out as i am close to starting prep
16th Apr, 2017
I don't think it matters with lamb - I ended up using some pink rose that had gone a bit flat but with all the garlic, herbs and stock, it was just another delicious flavour...
YasminQQ's picture
13th Apr, 2019
How long to do a leg of lamb which is 2.1kg please?
goodfoodteam's picture
16th Apr, 2019
Thanks for your question. Add roughly 20 mins to the cooking time for rare, medium or well done, depending on your preference.
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