Slow roast spring lamb with olives

Serves: 4
Preparation time: 15 minutes
Cooking time: 2½ hours


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 stock


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.

If preferred try this recipe with a half or whole shoulder of lamb instead.
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