Slow Roast Spring Lamb with Olives
This flavour-filled lamb roast is a must to try. The joint is spread with a little oil, finely chopped garlic, fresh rosemary, finely chopped canned anchovies and green olives. It's slow roasted in a low oven with wine or stock for over two hours.
prep time
15 mins
cook time
2 hours 30 minutes
serves
4 people
Energy
480kcal
Fat
24.4g
Saturates
6g
Carbs
3.1g
Sugars
2.3g
Fibre
0.9g
Protein
50g
Salt
1.9g
Ingredients
- 900g lean half leg lamb
- 2 tablespoons rapeseed or olive oil
- 6 garlic cloves, peeled and finely chopped
- 2 sprigs fresh rosemary or thyme leaves, roughly chopped
- 8 anchovy fillets, drained and finely chopped
- 50g green olives, drained and finely chopped
- 300ml white wine or good, hot vegetable stock
Method
- Preheat the oven to 170°C,150°C Fan, Gas Mark 3.
- In a small bowl mix together half the oil, garlic, rosemary, anchovies and olives.
- Place the joint on a chopping board and make several slashes over the surface with a sharp knife. Season and stuff the garlic mixture into the slits and over both sides of the joint.
- Heat a large non-stick pan with the remaining oil and brown the lamb on both sides along with any remaining garlic mixture.
- Transfer to a large ovenproof casserole dish with any remaining mixture from the pan.
- Add the wine or stock, cover with a lid or foil and cook in the oven for 2½ hours, basting occasionally. Serve the lamb with hot new potatoes and purple sprouting broccoli or braised leeks.