One-Pan Herby Roast Lamb with Potatoes and Feta

Remove the lamb from the refrigerator at least one hour before cooking to allow it to reach room temperature. Using a sharp knife, score the skin in a diamond pattern (about 3cm wide), being careful not to cut into the meat.

Prepare the marinade: Cut the garlic bulb in half. Set one half aside. Peel the cloves from the other half and place them in a food processor or mortar and pestle. Add most of the mint, most of the parsley, the rosemary needles, lemon zest, preserved lemon, and a generous pinch of salt. Blitz or pound the mixture, gradually adding half of the olive oil until a coarse paste forms. Massage this marinade thoroughly into the scored cuts of the lamb. Let it marinate for at least 30 minutes at room temperature, or up to 24 hours in the fridge.

Preheat your oven to 200°C (180°C fan/Gas 6). Place the marinated lamb in a large roasting tin, ensuring there is enough extra space for potatoes later. Cover the tin tightly with foil and roast for 45 minutes.

While the lamb is roasting, place the halved potatoes in a large pot of cold salted water. Bring to a boil, then reduce heat and simmer for 5 minutes. Drain the potatoes and let them sit in the colander for 10 minutes to steam-dry; this ensures maximum crispiness.