Lamb Entertaining

Roast leg of lamb with lemon, olives and spring vegetables

Name: Roast leg of lamb with lemon, olives and spring vegetables recipe
Yield: 6
Ingredients: 230g pitted green olives, plus extra halved lengthwise, to serve; 7-8 anchovy fillets in oil, drained; 2 garlic bulbs, cloves separated, 8 cloves peeled; 1/4 cup (60ml) lemon juice; 1/2 cup (125ml) extra virgin olive oil, plus 2 tbs extra; 3/4 bunch flat-leaf parsley, plus extra chopped, to serve; 2.5kg lamb leg, bone in; 2 lemons, sliced into quarters widthwise; 1 1/2 cups (375ml) good-quality beef stock; 200g green beans, trimmed; 4 young pale celery stalks, peeled, cut into 6cm batons; 2 large zucchinis, halved lengthwise, cut into rough wedges; 150g snow peas, trimmed; 150g sugar snap peas, trimmed; Fried capers & steamed chat potatoes, to serve

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Roasted lamb leg with lemon, olives and spring veg

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by Matt Preston

delicious. senior editor

Sep 03, 2020

Nothing's better than this Mediterranean spin on the traditional Aussie meat and veg, and this recipe hits the spot whether you're after a midweek meal with leftovers for lunch, or are entertaining special guests.

230g pitted green olives, plus extra halved lengthwise, to serve
7-8 anchovy fillets in oil, drained
2 garlic bulbs, cloves separated, 8 cloves peeled
1/4 cup (60ml) lemon juice
1/2 cup (125ml) extra virgin olive oil, plus 2 tbs extra
3/4 bunch flat-leaf parsley, plus extra chopped, to serve
2.5kg lamb leg, bone in
2 lemons, sliced into quarters widthwise
1 1/2 cups (375ml) good-quality beef stock
200g green beans, trimmed
4 young pale celery stalks, peeled, cut into 6cm batons
2 large zucchinis, halved lengthwise, cut into rough wedges
150g snow peas, trimmed
150g sugar snap peas, trimmed
Fried capers & steamed chat potatoes, to serve

Method

1.

Preheat oven to 200°C/180°C fan-forced. To make the olive paste, place the olives, anchovies, peeled garlic, lemon juice and oil in a food processor with half of the parsley, stalks and all. Pulse, scraping down the sides, until a rough paste is formed. Season to taste and set aside.
2.

Season the lamb leg all over. Scatter the lemon and remaining unpeeled garlic cloves in a large roasting pan. Place the lamb on top and roast for 45 minutes. Remove from the oven and spread the olive paste all over the top of the lamb. Roast for a further 30-40 minutes until cooked to your liking. Transfer lamb to a large tray, cover with foil and keep warm until ready to serve.
3.

To make the roasted garlic sauce, skim off almost all the lamb fat from the roasting pan, reserving pan juices. Taking care of the heat, squeeze out the roasted garlic from their skins (reserving 2 cloves) and the lemon into the pan juices. Strain through a fine sieve into a medium saucepan with the stock. Place over high heat and simmer for 8-10 minutes until reduced by one quarter. Season to taste and keep hot until ready to serve.
4.

Heat a large frypan with extra 2 tbs olive oil over high heat. Add the green beans, celery, zucchini and reserved 2 cloves of roasted garlic and cook for 2-3 minutes until beans are just cooked. Set aside and keep warm.
5.

Meanwhile, bring a large saucepan half-full of salted water to the boil. Cook the snow peas and sugar snap peas for 2 minutes or until just cooked. Strain and add to the warm bean mixture. Season to taste and toss to combine.
6.

Place the leg of lamb on a serving platter and arrange the pea and green bean mixture around the lamb. Scatter with halved olives, crispy capers and extra parsley leaves. Serve with roasted garlic sauce and steamed potatoes.