Slow Roast Spring Lamb with Olives Slow Roast Spring Lamb with Olives

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

4 people

  • Energy


  • Fat


  • Saturates


  • Carbs


  • Sugars


  • Fibre


  • Protein


  • Salt



  • 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


  1. Preheat the oven to 170°C,150°C Fan, Gas Mark 3.
  2. In a small bowl mix together half the oil, garlic, rosemary, anchovies and olives.
  3. 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.
  4. Heat a large non-stick pan with the remaining oil and brown the lamb on both sides along with any remaining garlic mixture.
  5. Transfer to a large ovenproof casserole dish with any remaining mixture from the pan.
  6. 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.