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

serves
4 people

Ingredients

  • 900g/2lb lean half leg lamb
  • Salt and freshly milled black pepper
  • 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/2oz green olives, drained and finely chopped
  • 300ml/½ pint white wine or good, hot vegetable stock

Method

Preheat the oven to Gas mark 3, 170°C, 325°F.

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.