52 weeks of little helps

The Easter highlight

Pat 2kg leg of lamb dry with kitchen paper, then use a sharp knife to pierce small, 2cm deep holes all over the meat.
Peel and finely chop 4 garlic cloves and finely chop 1 tablespoon rosemary leaves (from 21g pack). Transfer to a bowl, stir in zest of 1 lemon, 1 tablespoon oregano and 2 tablespoons olive oil, and season. Rub the marinade all over the lamb, pressing chopped garlic and herbs into the holes. Set aside.
Preheat the oven to gas 6, 200°C, fan 180°C. Cut 1.5kg of potatoes into 2cm chunks, leaving the skin on. Place in a large, deep roasting tin and add the remaining garlic cloves from the bulb and 1 tablespoon of oregano. Tear the rest of the rosemary into short sprigs, discarding any thick stalks, and sprinkle over. Squeeze over the juice of a lemon, adding the squeezed halves to the tin. Season well.
Toss everything together with your hands, pour over 200ml Sauvignon Blanc wine and 300ml chicken stock, then position the lamb leg in the middle with the potatoes around it. Drizzle over 2 tablespoons olive oil. Wrap the whole tin tightly in foil.
Roast for 1 hour. Remove and reserve the foil, then roast for 30 minutes for medium or 50 minutes for well done. The liquid should have mostly evaporated and the potatoes will be tender when pierced with a cutlery knife. To check the lamb is cooked, insert a skewer into the centre of the lamb, hold for a few seconds, then remove. If it's hot to the touch, it's done. Check the juices that run out when the skewer is removed: if they're pink, the meat will be medium.
If the potatoes are still quite wet, remove a few spoonfuls of the stock (reserve to make gravy, if you like). Cover the tin loosely with the reserved foil and leave to rest for at least 20 minutes. Scatter over crumbled feta to serve.