Ingredients
2kg leg of lamb
1 garlic bulb, broken into cloves
20g fresh rosemary
1 lemon, zested and juiced
2 tbsp dried oregano
4 tbsp olive oil
1.5kg white potatoes, skin on, cut into 2cm chunks
200ml dry white wine
1 reduced-salt stock cube, made up to 300ml
100g Ashgrove fetta, crumbled
15g fresh parsley leaves, roughly chopped, to serve

Method
1. Pat the lamb dry with paper towel, then use a sharp knife to pierce small, 2cm deep holes all over the meat.

2. Peel and finely chop 4 garlic cloves and finely chop 1 tbsp rosemary leaves. Transfer to a bowl, stir in the lemon zest, 1 tbsp oregano and 2 tbsp oil; season. Rub the marinade all over the lamb, pressing chopped garlic and herbs into the holes. Set aside.

3. Preheat the oven to 200°C (180°C fan-forced). Put the potatoes in a large, deep roasting tin and add the remaining garlic cloves and oregano. Tear the remaining rosemary into short sprigs, discarding any thick stalks, and sprinkle over. Squeeze over the lemon juice, adding the squeezed halves to the tin; season well.

4. Toss everything together with your hands, pour over the wine and stock, then position the lamb leg in the middle with the potatoes around it. Drizzle over 2 tbsp oil. Wrap the whole tin tightly in foil.

5. Roast for 1 hr. Remove and reserve the foil, then roast for 30 mins for medium or 50 mins for well done. The liquid should have mostly evaporated and the potatoes will be tender when pierced with a knife. To check the lamb is cooked, insert a skewer into the centre of the lamb, hold for a few secs, 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.

6. 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 mins.

7. Scatter over the parsley and fetta to serve.