Simon Rimmer served up a tasty Lamb Leg with Feta and Spinach on Sunday Brunch.

The ingredients are: 1kg butterflied leg of lamb, 50ml vegetable oil, 750g small potatoes, 1 red onion, cut into wedges, 3 cloves sliced garlic, 30g mint, 30g fresh rosemary, 400ml lamb stock, 400ml red wine, 75ml ouzo, 50ml Worcestershire sauce, 1 teaspoon chilli flakes, 1 tablespoon white miso paste, 125g spinach and 175g crumbled feta.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.