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.
2 hours 30 minutes
- 900g lean half leg lamb
- 30ml/2tbsp rapeseed or olive oil
- 6 garlic cloves, peeled and finely chopped
- 2 sprigs fresh rosemary or thyme leaves, roughly chopped - See more at: http://www.simplybeefandlamb.co.uk/recipes/slow-roast-spring-lamb-olives#sthas
- 8 anchovy fillets, drained and finely chopped
- 50g green olives, drained and finely chopped
- 300ml white wine or good, hot vegetable stock
- 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.