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Deli-style olive sauce
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By Ed Smith
Stuffed marinated olives and intense sun-dried tomatoes are boosted by fresh thyme, then loosened with the lamb’s braising liquor. It’s briny yet sweet, and lifts the meat beautifully.
Serves: 4 - 6
½ x 200g tub pimento stuffed olives
40g sun-dried tomatoes
¼ x 20g pack thyme, leaves only
2 tsp white wine vinegar
2 tbsp extra virgin olive oil
6-10 tbsp braising liquor from the roast lamb (recipe)
1. Chop the olives and tomatoes into a coarse rubble (about 0.2cm pieces, but you don’t need to be exact). Transfer these, along with any juices and oils left on the board, to a mixing bowl. Add the thyme leaves, vinegar and oil.
2. When ready to serve, stir in 6 tbsp (90ml) braising liquor from the lamb tin (above) to create a loose, spoonable salsa. Add more liquor if you think it needs it. Serve 2-3 generous spoonfuls per person over the carved lamb once plated.
Typical values per serving:
Per serving (for 4)
This recipe was first published in April 2021.
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