Ingredients

Method

• 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

Ingredients

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