Iin my travels across our fair kingdom, on both court and personal business, I have visited every duchy and sampled the great variety of foods that exist within our realm. In this series, I will show you how to create some of Nirath’s best dishes found in homes, taverns, and feasts across the kingdom.

In this part, I will show you how to prepare and serve One Pan Lamb

About This Dish:

One Pan Lamb is eaten at this time of year throughout Nirath and is considered to be a common celebratory meal after the Festival of Renewal. This particular recipe is served on a much grander scale in my own halls to welcome back all those who have made the pilgrimage this year. The measures provided will serve a moderately sized family of six.

You will require (measurements for ingredients are given in Imperial (UK) measurements (please note these are different from US customary measurements)):

3.5lbs of bone in leg of lamb

4 tablespoons of olive oil

4 Rosemary Sprigs, leaves of two picked and roughly chopped

1 lemon, zested

1 garlic bulb with the cloves lightly smashed

1 red chilli, pierced

2.2 lbs of potatoes skins on and cut into thin wedges

3 fennel bulbs, cut into quarters lengthways with the tops removed and fronds preserved

1 cup white wine

1 cup chicken stock


One hour before cooking the lamb use a sharp knife to make small incisions all over the meat. Mix the oil with the oregano, chopped rosemary and lemon zest. Rub the marinade all over the lamb, massaging it well into the cuts.

Heat an oven to 392F/356F fan/gas 6. Put the garlic, chilli, potatoes, fennel and remaining rosemary into a large roasting tin, pour over some olive oil and toss together. Season the lamb generously, then lay it on top of the vegetables. Roast for 45 mins until the lamb is starting to brown, then pour in the wine and stock. Continue cooking for 30 mins for rare, 35-40 mins for medium rare or 45 mins for cooked through.

Remove the lamb and rest for up to 30 mins. Turn oven down to 320F/284F fan/gas 3, cover the vegetables with foil and, while the lamb rests, put back in the oven until braised in the roasting juices. Scatter the fennel fronds over the vegetables, place the lamb back on top and bring the whole tin to the table to serve.


Alterations can be made at almost any part of this meal, from the amount of spices used to the vegetables used. The most common alteration is to substitute rice or barley for potatoes, though this does, of course, require less oil than the potatoes do and an earlier addition of the stock.

Serving Suggestions

When served at my table this usually is part of the second course and is accompanied by roasted vegetables and a good