serves
4
prep
30 minutes
cook
4 hours
difficulty
Easy
serves
4
people
preparation
30
minutes
cooking
4
hours
difficulty
Easy
level
Ingredients
- 1.5 kg milk-fed lamb, bone in
- sea salt
- freshly ground white pepper
- 150 ml olive oil
- 3-4 garlic cloves, roasted in the skin
- ½ bunch bay leaf
- ½ bunch thyme
- 400 g baby green beans
- 2 250 g punnets cherry tomatoes
- 500 g baby potatoes
- 1 small tin anchovies
- 100 g pitted black olives
- ¼ bunch basil, roughly chopped
- 200 ml lamb jus
Instructions
- Preheat oven 200°C.
- Season the lamb with salt and pepper. In a roasting tin place the lamb on a rack then turn the heat down to 160°C.
- Place the roasted garlic cloves and 125ml olive oil and mash together, tie the bay leaves and thyme together to make a basting brush. Baste your lamb using the herb brush and garlic olive oil mix.
- Cook lamb in the oven for 3-4 hours (for medium) or until cooked to your liking.
- In the last hour while the lamb is roasting, bring a saucepan of water to the boil. Add the beans and a pinch of salt and cook for 2 minutes, then refresh in a bowl of iced water.
- Place a frying pan over medium heat, add the remaining oil and toss the baby potatoes and cherry tomatoes.
- Place potatoes in a tray and then roast with the lamb until for the remaining 30 minutes of cooking.
- When the lamb and potatoes are ready, mix the beans, olives, anchovies with the potatoes until heated through.
- Before serving, bring the lamb jus to the boil in a small saucepan. Serve the roast lamb with vegetables and lamb jus poured on top of the lamb.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
