Cersei Lambister roast lamb with olive sauce

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


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


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

Credits: Best Recipes