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Studded Leg of Lamb with Feta, Sun-dried Tomatoes and Pomegranate

Updated: Jan 31, 2020

by Tim Rumney, Chairman of Best Western Hotel Group

A delicious twist for a leg of lamb.

Photography & Styling by Caroline Marson

Serves 6-8

Prep time: 20 mins

Cooking time: 1hr 45 mins



2kg leg Cumbrian saltmarsh lamb (bone-in)

20g fresh rosemary

1 sprig rosemary

50g anchovy fillets

1 whole garlic head/bulb

2 tsp chilli flakes

1kg Maris Piper potatoes (or other floury potatoes, such as King Edwards)  peeled or unpeeled, or both. It’s up to you! Then cut into bite sized pieces

Seeds from 2 pomegranates (or 1 pack pomegranate seeds 200g approx)

200g feta cheese, crumbled

200g sundried tomatoes, cut into 2cm lengths

1 litre lamb stock - fresh, or made from cubes. (You can use chicken or veg stock)

1 glass of red wine

1 tbsp redcurrant jelly

juice of half lemon

4 tbsp vegetable oil


1 pack of rocket (approx. 100g)

2 baby gem lettuce

1 x 400g tin / jar artichoke hearts (drained)

20 stoned olives (green or black)

1 avocado, sliced

Handful toasted pine nuts (optional)


5 tbsp soured cream

2 tsp wholegrain mustard

half fresh orange, juice & zest of (or use orange juice with bits in, at a push)

1 tbsp splash of balsamic vinegar

3 tbsp olive oil

salt & black pepper, to taste


1.   Finely chop the rosemary and anchovies and mix with the chilli flakes

2.   With a small, sharp knife, make numerous inserts all over the lamb, and stuff with the mixture (use all the mixture)

3.   Rub lamb with 1 tablespoon oil

4.   Preheat oven to 200C /180C fan / Gas 6 and seal lamb in a baking tray for 15 mins

5.   Reduce oven to 180C/160C fan / Gas 4 and cook lamb for 1hour 15 mins 

6.   Cut the potatoes into 2cm squares, roughly

7.   Put into a pan with cold water and heat until boiling 

8.   In a separate baking tray heat 3 tablespoons of oil and add the parboiled potatoes, a spring of rosemary and the head of garlic broken up into cloves 

9.   Cook for 45 minutes, or until golden brown (turn occasionally)

10. Cut pomegranates in half and extract seeds (or use pre-extracted seeds!)

11. Cut the feta cheese into 1cm squares 

12. Remove lamb from tray and rest (serve pink, ideally)

13. Put the lamb baking tray on the hob over a medium heat and use the red wine to   deglaze the tray, scraping up all the cooking juices and bits of lamb.

14. Add the lamb stock, lemon juice and redcurrant jelly and reduce by a third, stirring constantly

15. Combine the salad ingredients and make the dressing 

16. Slice the lamb and sprinkle with the pomegranate seeds, feta cheese and sundried tomatoes

17. Serve with the roast potatoes and the dressed salad 

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