One-Pot Easter Lamb

one-pot Easter lambWhile this One-Pot Easter Lamb does take some time in the oven, it really takes no effort to get it into the oven. Just chop up some veg, rub the lamb in herby olive oil, add it all to a tray and stick it in the oven. ¬†You don’t even have to peel the potatoes! You have nothing to do except wait to add the wine and stock and maybe have a glass from the bottle you just opened. The lamb fat bastes the veg and the wedges take on a golden char around the edges.

Easter Lamb is traditional but people rarely cook it during the rest of the year even though the older the lamb gets, the more flavoursome it becomes. It can get tougher too though so buying cheaper, working cuts like the shoulder and roasting it low and slow means that it’ll be really tender and flavoursome.

One-Pot Easter Lamb


  • zest of 1 lemon
  • 4 sprigs of rosemary, 2 whole, 2 leaves removed and finely chopped
  • 3 sprigs of oregano, leaves removed and finely chopped
  • 50 ml olive oil, plus extra for drizzling
  • 1.6 Kg bone-in lamb shoulder
  • 1 bulb of garlic, separated into cloves and bruised with the side of a knife
  • 1 red chilli, pierced a few times
  • 3 fennel bulbs, cut into quarters, green fronds removed and set aside
  • 1 Kg potatoes, unpeeled and cut into chunky wedges
  • 1 tbsp sea salt flakes
  • 250 ml white wine
  • 250 ml chicken stock


  1. In a bowl, mix together the lemon zest, chopped rosemary, chopped oregano and 50 ml of olive oil.
  2. Take the lamb and with a sharp knife, make little incisions all over it. Then pour over the herbs, zest and olive oil, massage it into the lamb and set aside.
  3. In a large roasting tray, add the garlic, chilli, fennel, potatoes and the remaining sprigs of rosemary. Season with a generous pinch of sea salt flakes, drizzle with olive oil and toss to coat.
  4. Add the lamb to the tray and season it all over with about a tablespoon of sea salt.
  5. Transfer to a pre-heated oven at 200 degrees celsius for 45 minutes.
  6. Then add the wine and stock and continue to roast for another 30 mins for rare (55 degrees internal temp), 35-40 mins for med-rare (60 degrees) or 45 mins for well done (70 degrees).
  7. Once the lamb is cooked to your liking, remove it from the oven to rest for 30 minutes. Cover the veg with foil, return to the oven and lower the temperature to 160 degrees celsius.
  8. Then remove the veg, take off the foil, sprinkle with the green fronds, sit the lamb on top of it and serve.
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