Roast Lamb with Olive Sauce


  • Half leg Prime Dorper Lamb

  • 2 cloves garlic, sliced

  • 1 rosemary sprig, leaves stripped

  • 2 tablespoons olive oil

  • 1 cup mixed pitted olives

  • 100ml extra virgin olive oil

  • 2 cloves garlic, finely sliced

  • 20g anchovy fillets, chopped

  • 1 tablespoon baby capers, rinsed

  • 100ml pure cream

  • 1 tablespoon chopped fresh mint

  • 1 tablespoon chopped fresh flat leaf parsley

  • 1 lemon, juiced

  • 2 bunches asparagus, bottoms snapped at tender spot

  • 1 tablespoon fresh thyme leaves


Preheat oven to 200°C. Trim excess fat from lamb. Spike lamb 10 times to depth of 3mm each, insert slice of garlic and rosemary leaves in each opening. Rub with one tablespoon of oil and season with salt and pepper. Place on roasting rack and cook for 20 minutes at 200°C, reduce heat to 170°C and cook for a further 30 - 40 minutes.

Olive sauce: gently fry olives in oil at a medium to low heat in a large frying pan for one to two minutes. Add cream, remove from heat and stir well. Add chopped herbs and lemon juice.

Heat a large oven proof frying pan over a medium to high heat. Add 1 tablespoon olive oil, asparagus and thyme and season to taste. Toss for 1 minute over heat then roast in the oven for 15 minutes at 170°C.

Rest lamb for 15 minutes. Carve meat from the bone and slice, serve with the olive sauce and asparagus.

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