ROAST LAMB WITH GARDEN VEGETABLES, OREGANO & FETA

Accompanied with pickings from the veg patch, fragrant oregano and tangy feta, this roast won’t leave you with that feeling of sleepy-eyed lethargy that comes after a hefty meal.

Serves 6

For the lamb

● 1 leg of lamb, about 2kg (4lb 8oz)

● 2 garlic cloves, sliced

● Olive oil

● Salt and pepper

● A handful of rosemary and thyme sprigs

● A generous glass of red wine

For the vegetables

● 400g (14oz) broad beans in their pods, or 200g (7oz) frozen broad beans

● 100g (3½oz) peas (fresh or frozen)

● 300g (10½oz) French beans

● Leaves from 3 sprigs of oregano

● Zest of 1 lemon, juice of ½

● Olive oil

● 50g (1¾oz) feta

Preheat the oven to 200°C/fan 180°C/gas 6. Make sure your lamb is at room temperature before you cook it, so take it out of the fridge 20 minutes before. With a knife, make small, deep cuts all over the leg of lamb and push a slice of garlic into each one. Rub with olive oil and season well with salt and pepper.

Put the rosemary and thyme sprigs in the bottom of a roasting tin and place the lamb on top. Put in the oven and cook for about 1 hour and 10 minutes if you want your lamb to be pink (it is so much nicer when it is) or for longer if you want it cooked through. Remove from the oven, put the lamb on a board and let it rest for 10 minutes or so before you carve it.

Remove the rosemary and thyme sprigs from the tin and put it over a high heat on the hob. Add the wine to the juices and let it bubble for a moment or two to form a thin but tasty gravy. Pour into a jug and keep warm.

For the vegetables, cook the broad beans (shelled, if fresh) in boiling water for about 2 minutes. Drain and tip them into a bowl of cold water. Slip off the skins to reveal the bright emerald green beneath. This is, I admit, a bit of a faff, and you don’t have to do it, but they taste so, so much nicer without the skins. Set aside. Cook the peas briefly in boiling water, drain and set aside. Trim the tails off the French beans and steam or plunge into boiling water and cook until they are al dente. Drain and put in a bowl with the broad beans and peas.

Finely chop the oregano leaves and add all but a few (saved for garnish) to the vegetables. Add the lemon zest and then drizzle over a bit of olive oil to make the veg glossy, but not swimming in it. Squeeze the lemon juice over, season with salt and pepper and mix gently. Tip into a pretty serving bowl, crumble the feta over and scatter with the remaining oregano leaves. Carve the lamb, pour the gravy over the slices and serve the vegetables alongside.