Preparation time: 10 minutes
Cooking time: 45 minutes
1 kg half leg lamb
3 cloves garlic, sliced
1 rosemary twig
2 tbsp of olive oil
salt and pepper to season
mint and parsley to garnish
1 cup of mixed pitted olives
2 cloves garlic, chopped
1 tbsp anchovy fillets, chopped
100 ml extra virgin olive oil
100 ml pure cream
1 tbsp each of fresh mint and flat leaf parsley, chopped
1 lemon, juiced
1. Preheat oven to 200 degrees.
2. 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.
3. Place on roasting rack and cook for 20 minutes at 200 degrees, reduce heat to 170 degrees for further 30 minutes.
4. 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.
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Source Reference: www.themainmeal.com.au