One-pot Greek Roast Lamb with potatoes and fennel
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-pot Greek roast lamb with potatoes and fennel, seasoned with herbs and anchovies. It's savory and aromatic, coming together in under an hour for an elegant weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 900 g/2lbs butterflied leg of lamb
- 6 large potatoes (such as Maris Piper skin on, sliced into medium rounds)
- 1 large fennel bulb (sliced into medium rounds)
- 4 red onions (sliced into medium rounds)
- 4 garlic cloves (sliced)
- 1/2 lemon – or more to taste
- 2 tsp anchovy paste
- 1 tsp garlic paste
- 3 sprigs rosemary
- 3 sprigs thyme
- 2 tsp dried oregano (wild Greek oregano if you can find it)
- olive oil
- white cooking wine – or lamb stock
- salt and freshly ground black pepper to season
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 709mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 3663mg
- Calcium
- 167mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 709MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.