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Roasted leg of Lamb with Tapenade and Garlic
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Roasted leg of Lamb with Tapenade and Garlic
This lamb has a delicious Mediterranean flavour from the use of black olive tapenade and the coriander seeds. The tapenade adds a depth of flavour to the gravy as well.
Serves: 6
Ingredients
- Freshly ground black pepper
- 1 Waitrose British Whole Leg of Lamb weighing 1.8-2kg
- 3-4 tbsp Waitrose Kalamata Olive and Anchovy Tapenade
- 3 whole heads of garlic, plus 2 large cloves, cut into slivers
- Two packs fresh rosemary
- 2 tsp coriander seeds, coarsely crushed
- Salt
- 4 tbsp olive oil, plus a little extra
- 500ml lamb stock
- 1-2 tsp redcurrant jelly (optional)
Method
- Preheat the oven to 220°C,gas mark 7. Wash and dry the lamb. Then, using a sharp knife, make slits 3-4cm deep into the flesh. Spread half the tapenade over the surface, pushing it down into the slits. Push the garlic slivers into the slits as well, together with a few small sprigs of the rosemary.
- Sprinkle the meat with the coriander seeds and season. Cover and refrigerate for 2-3 hours.
- Oil a roasting tin and lay most of the remaining rosemary in it. Set the lamb on top, season with salt then drizzle with 2 tbsp of the oil. Roast for 20 minutes.
- Reduce the heat to 190°C, gas mark 5. Cut the heads of garlic in half and place them around the lamb, then drizzle over the remaining oil. Pour in 150ml of the stock and cover with foil.
- Continue to roast the lamb for a further 1-1½hours, depending on how well done you like it. Remove the foil for the last 20-25 minutes of cooking, basting the lamb and garlic.
- Remove the lamb and garlic from the oven and put them on to a serving plate. Tent with foil and keep warm for 15-20 minutes, while you make the gravy.
- Discard the rosemary from the tin, skim off the excess fat and place the roasting tin on the hob. Whisk in the remaining 1 tbsp tapenade, followed by the remaining stock. Boil briskly, whisking all the time, for 5 minutes. Taste and adjust the seasoning, adding more tapenade and the redcurrant jelly if you decide to use it. Strain the gravy into a clean pan and let it simmer for another 5-10 minutes. Serve the gravy with the carved lamb and roasted garlic, garnished with the remaining rosemary sprigs.
Cook's tips
Great accompaniments to this meal include Waitrose Bistro Potato Dauphinoise and Waitrose Bistro Roasted Mediterranean Vegetables, with lightly cooked French beans tossed in herb butter.
Comments
This recipe was first published in September 2000.
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