Name: Roast Lamb with Olive Sauce recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 1 leg of lamb; 3 cloves garlic, sliced; 1 rosemary twig; 2 tbsp of olive oil; Salt and pepper to season; Mint, to garnish; parsley, to garnish; 2 bunches asparagus, blanched; 6 yellow squash, steamed; 4 large potatoes, roasted; 1 cup mixed pitted olives; 2 cloves garlic, finely chopped; 1 tbs anchovy fillets, chopped; 100ml extra virgin olive oil; 100ml cream; 1 tbs fresh mint, chopped; 1 tbs flatleaf parsley, chopped; 1 lemon, juiced

by Australian Lamb Last updated on 01/14/2021

This crowd-pleasing roast lamb is studded with garlic and rosemary for a dish fit for a queen. - Australian Lamb

Ingredients

1 leg of lamb
3 cloves garlic, sliced
1 rosemary twig
2 tbsp of olive oil
Salt and pepper to season
Mint, to garnish
parsley, to garnish
2 bunches asparagus, blanched
6 yellow squash, steamed
4 large potatoes, roasted

Olive sauce

1 cup mixed pitted olives
2 cloves garlic, finely chopped
1 tbs anchovy fillets, chopped
100ml extra virgin olive oil
100ml cream
1 tbs fresh mint, chopped
1 tbs flatleaf parsley, chopped
1 lemon, juiced

Method

Step 1

Preheat oven to 200C degrees. 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.
Step 2

Place on roasting rack and cook for 20 minutes at 200C degrees, reduce heat to 170 degrees for further 30 minutes.
Step 3

For the olive sauce gently fry olives for 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.
Step 4

Serve lamb with vegetables and top with olive sauce.