Roast Lamb

Roast Lamb

Often the hardest part of writing a post is actually giving it a title.  The title can’t sound overly complicated that will scare people away before they have even read the ingredient list, yet it also can’t sound to fancy on the ingredient side either.  Many people (I know I’m also at fault) will look at an ingredient and immediately think “oh I don’t know/or like that ingredient so I’m not making it” – I’ve written that book many times!

So if I were to give this an extended OTT title it would be something like Drool-worthy Tender Roast Lamb Encrusted with Olives and Anchovies…stay with me because I know many of you saw olives or anchovies and thought I’m out of here!!  Please stay and hear me out?

Olive and anchovies blended together make a great tapenade to spread over the meat, then marinaded overnight before roasting has GOT to be the most delicious way to eat lamb.  It most definitely does not taste fishy at all because the anchovies add the perfect balance of flavour and saltiness.  Granted the colour of the tapenade may have you running for cover (I’m not going to lie it ain’t pretty!) but this changes when cooked to form a gorgeous dark crust around the lamb.  Give it a go and serve it with Mint and Green Apple Stuffing Balls to really round off any festive celebrations, I’ll be serving this for Easter lunch for sure!!

Serve with these gorgeous mint and green apple stuffing balls

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Roast Lamb
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Yield: 15

Calories per serving: 111.73 kcal

Fat per serving: 10.53 g

Saturated fat per serving: 3.45 g

Carbs per serving: 1.98 g

Protein per serving: 2.72 g

Fiber per serving: 0.49 g

Sugar per serving: 0.13 g

Sodium per serving: 321.18 mg

Cholesterol per serving: 11.47 mg

Roast Lamb

A beautiful lamb cushion or leg encrusted with olives and anchovies



  1. Blend all of the ingredients (except the lamb cushion) together in a high speed blender or nutribullet the make a paste (the colour is terrifying but trust me it is delish).
  2. Pat the lamb cushion dry with paper towel and place it in the container that will be used for roasting, then smother the entire roast with olive paste.
  3. Cover and refrigerate for 12 hrs.
  4. Remove from the fridge and leave out to reach room temperature for about an hour before cooking.
  5. Preheat the oven to 160ºC.
  6. Cook for 2 hours at 180ºC covered with foil.
  7. Turn the oven up to 200ºC.
  8. Remove the foil and continue to cook for a further 45min at 200ºC (leave it in for about 1/2 an hour longer if pink is not your thing)
  9. Add the stuffing balls to the oven half an hour before the end of the lamb cook.
  10. Remove the cooked roast from the oven cover with foil and leave to stand for 10min before carving.
  11. Save the juices from the roasting pan then drizzle them over the carved slices before serving or serve in a gravy boat for your guests to top up if desired.


The quantities for the olives and anchovies vary depending on brands - just use one that is as close to the amount as possible, certainly don't waste time or money looking for the exact quantity.

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