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Roast lamb with olive sauce
Roast lamb with olive sauce
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Tender lamb on creamy polenta, topped with olive tomato sauce.
Ingredients:
  • 2 (about 700g) lamb leg mini roasts
  • 1/4 tsp dried chilli flakes
  • 62.50 ml fresh oregano leaves
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 red capsicum, seeded, thinly sliced
  • 400g can diced tomatoes
  • 125ml (1/2 cup) dry white wine
  • 44.40 gm tomato paste
  • 55g (1/3 cup) pitted kalamata olives, halved
  • Cooked polenta, to serve
  • Steamed green beans, to serve
Instructions:
  • Preheat oven to 200°C. Heat half of the oil in a hot frying pan. Sear lamb for 5 minutes until browned on all sides. Season with salt, pepper, chilli, and oregano. Transfer to a roasting pan and roast for 20-25 minutes for a medium doneness. Rest the lamb covered in foil for 5 minutes before slicing thickly.
  • Heat the rest of the oil in a saucepan over medium heat. Sauté the onion and garlic until soft, about 5 minutes. Stir in capsicum, tomato, wine, and tomato paste, bring to a boil, then reduce heat and simmer for about 15 minutes until thickened. Add olives and simmer for an additional 5 minutes until heated through.
  • Spoon polenta onto plates. Top with tender lamb and flavorful olive sauce. Accompany with seasoned beans.

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