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1 pack Lamb Leg Roast
2 Tbsp olive oil
8 small green olives
1 Tbsp capers
10 garlic cloves, skins on
2 Tbsp fresh oregano leaves
1 lemon, juice and zest
2 Tbsp white wine vinegar
100 ml white wine

Remove the lamb leg roast from its packaging and let the meat bloom for at least 10 minutes. Preheat the oven to 180°C. Rub the lamb with 1 tbsp olive oil and season. Heat a frying pan and sear the roast for 2 minutes on each side.

Line a deep sided roasting dish with baking paper. Place the lamb in the centre of the dish then season. Add the olives, capers, garlic, and oregano to the roasting pan. Pour the lemon zest and juice, vinegar and wine over the lamb. Drizzle with the olive oil and toss to combine. Roast for 30 minutes. Remove the lamb from the pan and rest for 10 minutes.

Carve the lamb against the grain of the meat and serve with seasonal roast vegetables and pan juices.