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Atchar recipes

Pumpkin atchar

40 minutes

Rosemary and garlic leg of lamb with caramelised shallots and black olives

1 hour 30 minutes

Rosemary and garlic leg of lamb with caramelised shallots and black olives

Serves 6 to 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour 30 minutes

Ingredients

1.5 kg leg of lamb
3 T olive oil
sea salt
8 shallots, halved
1 cup black olives, pitted
12 cloves garlic
3 large sprigs rosemary

Method

Preheat the oven to 180 C. Rub the leg of lamb with olive oil and place on a large baking tray. Season with sea salt and top with halved shallots, olives, garlic and rosemary, fastening the ingredients to the lamb using string.

Pour over another glug of olive oil, then roast for an hour and a half, or until the meat is succulent but still on the pink side. Remove from the oven and leave to rest for 10 minutes.

To serve, remove the string from the leg before transferring to a platter, along with the caramelised shallots and soft, sweet olives.

Per serving: 2386.4 kJ, 41.5 g protein, 38.6 g fat, 12.2 g carbs

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Rosemary and garlic leg of lamb with caramelised shallots and black olives

Rosemary and garlic leg of lamb with caramelised shallots and black olives

Ingredients

Method