Roast lamb with olive sauce

Roast lamb with olive sauce


Preparation Time: Cook Time:

Ingredients / serves 6

  • 1 leg of lamb
  • 3 cloves garlic, sliced
  • 1 rosemary twig
  • 2 tbsp of olive oil
  • salt and pepper to season
  • mint and parsley to garnish
  • 2 bunches asparagus, blanched
  • 6 yellow squash, steamed
  • 4 large potatoes, roasted

  • Olive sauce
  • 1 cup mixed pitted olives
  • 2 cloves garlic, finely chopped
  • 1 tbsp anchovy fillets, chopped
  • 100 ml extra virgin olive oil
  • 100 ml cream
  • 1 tbsp each of fresh mint and flatleaf parsley, choped
  • 1 lemon, juiced

Method

1.
Preheat oven to 200 degrees. Spike lamb around 20 times to depth of 3mm each, insert slice of garlic and sprig of rosemary in each opening. Rub with 1 tablespoon oil and season with salt and pepper.
2.
Place on roasting rack and cook for 20 minutes at 200 degrees, reduce heat to 170 degrees for further 30 minutes.
3.
For the olive sauce gently fry olives for 1 to 2 minutes, until fragrant. Add garlic, anchovy and capers fry for further 1 to 2 minutes. Add cream, remove from heat, and stir well. Add chopped herbs and lemon juice.
4.
Serve lamb with vegetables and top with olive sauce.

Roast lamb with olive sauce

Roast lamb with olive sauce
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From The Community

luke
Mar 03, 2016 #

Hey guys, can you edit this recipe. a 1kg leg of lamb won't feed 6, thanks!

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