Roast Leg of Lamb with Olives
Hearty and wholesome this lamb dish is perfect for a family dinner or for entertaining friends. The carefully tuned flavour combinations of olives, basil, rosemary and pesto work harmoniously with the lamb.
Ingredients
2kg leg of lamb, boned
100g Napolina Black Olives
2 tablespoons chopped basil
3 garlic cloves, sliced thinly
2 sprigs of rosemary
500g new potatoes
2 tablespoons Napolina Green Pesto
Napolina Extra Virgin Olive Oil
Salt
Black pepper
Method
Preheat the oven to 210°c / 190°c Fan / Gas Mark 6.
Place the lamb on a chopping board and unroll, making sure the inside is facing upwards.
Spread with the chopped olives and basil, roll back up and tie with string.
Place into a roasting tray and smear the lamb all over with extra virgin olive oil.
With the point of a knife make small cuts all over the face of the lamb and fill each cut with a slice of garlic and a small sprig of rosemary.
Season with salt and milled pepper then roast for 20 minutes.
After this time, turn the oven down to 180°c / 160°c Fan / Gas Mark 4 for the remaining cooking time of 40 minutes or until cooked through.
Rest for 10-15 minutes before slicing.
For the potatoes, cut them in half and place into an ovenproof dish.
Smear with extra virgin olive oil and mix in 2 teaspoons of pesto.
Roast for 30 minutes.
