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
- 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.
- Place on roasting rack and cook for 20 minutes at 200C degrees, reduce heat to 170 degrees for further 30 minutes.
- 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.
- Serve lamb with vegetables and top with olive sauce.
Credits: Best Recipes