Traditional Roast Leg of Lamb with Olive Sauce

Preheat oven to 200 degrees.
Trim excess fat from lamb. 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.
Place on roasting rack and cook for 20 minutes at 200 degrees, reduce heat to 170 degrees for further 30 minutes.
Olive dressing: Gently fry olives 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.

Tip

Recipe credit
http://www.themainmeal.com.au/RecipesInspiration/RecipePage?RecipeID=1449

Ingredients

Serves: 6
Prep Time: 10 min
Cook Time: 45 min

1 kg half leg lamb
3 cloves garlic sliced
1 rosemary twig
2 tbsp of olive oil
salt and pepper to season
mint and parsley to garnish
Olive sauce
1 cup of mixed pitted olives
2 cloves garlic chopped
1 tbsp anchovy fillets chopped
100 ml extra virgin olive oil
100 ml pure cream
1 tbsp each of fresh mint and flat leaf parsley chopped
1 lemon juiced

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-Elizabeth Jones-

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-Katy Ward-

“I started to go to Butcher's Delight when visiting my sister in Lindfield. Now I make the drive regularly from Hornsby Heights just to get Tim's wonderful marinated lamb shoulder. The product is so fresh, and the range is fantastic. But mostly, I go for the lamb shoulder. Perfect.”

-Sallie McLean-

“As a busy mum who also happens to be in the food industry, I have confidence that the meat I’m feeding my family from Butchers Delight is ethical and of quality. Tim and the crew are customer service focussed and it’s a pleasure to support such a well run Butcher shop.”

-Tawnya Bahr, Mum, Chef, Food Consultant-

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Traditional Roast Leg of Lamb with Olive Sauce

Ingredients

Serves: 6 Prep Time: 10 min Cook Time: 45 min

Testimonials

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Serves: 6
Prep Time: 10 min
Cook Time: 45 min