Slow Roast Spring Lamb with Olives | Recipe | Simply Beef & Lamb
Slow Roast Spring Lamb with Olives
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Cooking tools:
- Oven
- Stove
- Nonstick skillet
- Baking dish
- Baster
- Chef's knife
- Cutting board
- Mixing bowl
- Aluminum foil
Ingredients
- 900g lean half leg lamb
- 2 tablespoons 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 green olives, drained and finely chopped
- 300ml white wine or good, hot vegetable stock
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