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.