RECIPE: Sorted Sunday dinner with this roast lamb, garden vegetables, oregano and feta

“A roast might seem like a rather heavy winter prospect for a summer day, but a roast leg of lamb always strikes me as summery – while the shoulder is more winter-suited, I think,” says Kate Humble , who wrote her first cookbook according to the seasons.

“The lamb here, accompanied by vegetable pickings, fragrant oregano and tangy feta, is the centerpiece of a plate full of sunny flavors and won’t leave you with that sleepy-eyed feeling of lethargy that comes after a large meal.

Recipe Roast lamb with garden vegetables, oregano and feta

Ingredients:
(For 6 persons)

For the lamb:
1 leg of lamb, around 2 kg
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 pods or 200 g frozen broad beans
300g green beans
100g peas (fresh or frozen)
Leaves of 3 sprigs of oregano
Zest of 1 lemon, juice of half
Olive oil
50g of feta
Salt and pepper

Roast lamb with garden vegetables, oregano and feta from Recipes From The Farm (Andrew Montgomery/PA)

Method:

1. Preheat oven to 200C (400F), Gas Mark 6. Make sure your lamb is at room temperature before cooking, so take it out of the fridge about 20 minutes ahead of time. Using a knife, make small, deep slits all over the leg of lamb and press a slice of garlic into each. Rub in a little olive oil and season well with salt and pepper.

2. Put the sprigs of rosemary and thyme in the bottom of a roasting pan and place the lamb on it. Put in the oven and cook for about 1h10 if you want your lamb to be pink (it’s so much more beautiful when it is) or longer if you want it to be well cooked. Take out of the oven, put the lamb on a board and let it rest for about 10 minutes before carving it.

3. Remove the sprigs of rosemary and thyme from the mold and put it over high heat on the baking sheet. Add the wine to the juices and allow to bubble for a moment or two to form a thin but flavorful sauce. Pour into a pitcher and keep warm.

4. Cook the broad beans (shelled, if fresh) in boiling water for about two minutes. Drain them and pour them into a bowl of cold water. Remove the skins to reveal the brilliant emerald green underneath. It’s, I admit, kind of sucks, and you don’t have to, but they taste so much better without the skins. Put aside. Briefly cook the peas in boiling water, drain and set aside. Cut the tails off the green beans and either steam them or drop them in boiling water and cook them until al dente. Drain and put in a bowl with the beans and peas.

5. Finely chop the oregano leaves and add all but a few (reserved for garnish) to the vegetables. Add the lemon zest then drizzle with a little olive oil to make the vegetables shiny, but not swimming in them. Squeeze the lemon juice over it, season with salt and pepper and mix gently. Pour into a pretty serving bowl, crumble the feta and sprinkle with the remaining oregano leaves. Carve the lamb, pour the sauce over the slices and serve the vegetables on the side.



Home Cooking: Farm Recipes by Kate Humble. Photograph by Andrew Montgomery. Available now.