March 27, 2014 - 15:25 GMT hellomagazine.com Slow roast spring lamb with olives recipe for Easter GALLERY Serves: 4 Preparation time: 15 minutes Cooking time: 2½ hours Ingredients 900g/2lb lean half leg lamb Salt and freshly milled black pepper 30ml/2 tbsp 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/2oz green olives, drained and finely chopped 300ml/½ pint white wine or good, hot vegetable stockMethod Preheat the oven to Gas mark 3, 160°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.Tip If preferred try this recipe with a half or whole shoulder of lamb instead.