Lemon & Olive Roast Lamb, 6th August 2016
The ‘chief tester’ is away at the moment and I have to confess to eating quite badly for the first few days – today I thought I really need to make an effort 🙂
You see, my first evening flying solo, I had a steak pie with nothing on the side (well I don’t think a cold beer counts?) Evening two was slightly better with french fries and chicken tenders – I really upped my game with sweet chilli sauce on the side – and a glass of white wine!
Now the weekend was ahead of me, and with no work to fill my day, I really had no excuse but to plan a ‘proper meal’ for one.
- 350g lamb
- 2 tbsp olive oil
- 8 green olives
- 1 tbsp capers
- 10 cloves, garlic, skin on
- 2 tbsp fresh oregano
- 1 lemon, zest & juice
- 2 tbsp white wine vinegar
- 100ml white wine
Pre-heat the oven to 180°c
Rub the lamb with 1 tbsp olive oil and season it well. Sear the lamb on each side in a hot pan for about 2 minutes (each side)
Line a small roasting pan with baking paper. Place the lamb in the middle of the dish – add the olives, capers, garlic & oregano.
Mix the lemon juice, zest, white wine vinegar and the wine and pour over the lamb.
Pop in the oven for 30 for medium-rare or 35-40 minutes for medium. (I like my lamb medium so cooked for just on 40 minutes)
Removed the lamb from the oven and rest for 10 minutes covered in foil. Resting the lamb is very important so dont skip this step.
Carve the lamb against the grain and serve with roast vegetables and minted peas!
Voila! A ‘proper’ meal which would actually haved serve 2, however since there was only me; meet my ‘stand-in testers’ who more than happy to share the leftovers
Happy cooking xx