Ingredients
- Serves 6
Olive sauce
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- Preheat oven to 200 degrees. Spike lamb around 20 times to depth of 3mm each, insert slice of garlic and sprig of rosemary in each opening. Rub with 1 tablespoon oil and season with salt and pepper.
- Place on roasting rack and cook for 20 minutes at 200 degrees, reduce heat to 170 degrees for further 30 minutes.
- For the olive sauce gently fry olives for 1 to 2 minutes, until fragrant. Add garlic, anchovy and capers fry for further 1 to 2 minutes. Add cream, remove from heat, and stir well. Add chopped herbs and lemon juice.
- Serve lamb with vegetables and top with olive sauce.