Slow Roast Spring Lamb with Olives

Name: Slow Roast Spring Lamb with Olives
Prep time: 15 min
Cook time: 2 h 30 min
Yield: 4
Ingredients: 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

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

Energy
480kcal
Fat
24.4g
Saturates
6g
Carbs
3.1g
Sugars
2.3g
Fibre
0.9g
Protein
50g
Salt
1.9g

Ingredients

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

Method

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.