adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

One-pot Mediterranean roast lamb recipe
0 Likes
Prep Time:
20 minutes
Cook Time:
270 minutes
Total Time:
290 minutes
Simplify dinner with this delicious one-pot Italian comfort dish.
Ingredients:
  • 60ml (1 ⁄4 cup) olive oil
  • 2 large garlic cloves, coarsely chopped
  • 2 large fresh rosemary sprigs, leaves picked, plus extra leaves, finely chopped, to serve (optional)
  • 2.5kg lamb leg roast
  • 2 red onions, skin on, halved
  • 125ml (1 ⁄2 cup) red wine
  • 2 x 400g cans cherry tomatoes
  • 145g (1 cup) pitted kalamata olives
  • 40.00 ml drained baby capers
  • 6 drained anchovy fillets, coarsely chopped
  • 3 long strips of lemon rind
  • 1 ⁄2-1 tsp dried chilli flakes, to taste
  • Finely grated lemon rind, to serve (optional)
  • Steamed green beans, to serve
Instructions:
  • Preheat your oven to 140°C/120°C fan forced. Mix oil, garlic, and rosemary in a small bowl. Score the lamb fat diagonally, then place in a roasting pan. Pour the oil mixture over the lamb. Surround the lamb with onion halves, skin side down. Cover the pan with foil. Roast in the oven for 4 hours.
  • Place the cooked lamb and onion onto a spacious plate. Remove any excess fat from the pan.
  • Preheat the oven to 220°C/200°C fan forced and place a pan over medium heat. Pour in the wine and simmer for 2-3 minutes until reduced by half. Add tomatoes, olives, capers, anchovy, lemon rind strips, and chili flakes. Stir well to combine and season to taste.
  • Place the lamb back in the pan and roast uncovered for 20 minutes. Add the onion back in and roast for an additional 10 minutes, cook until the lamb turns golden and the sauce thickens. Let it rest for 10 minutes, then sprinkle with grated lemon rind and extra rosemary if desired. Serve with steamed green beans.

Similar Recipes