Leg of lamb with olives and sage

Leg of lamb with olives and sage

Total: 1 hr 45 Min. | Active: 40 Min.
Nutritional value / people: 473 kcal
, Fat: 29 g
, Carbohydrate: 2 g
, Protein: 50 g

Ingredients

6 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Leg of lamb

1 leg of lamb on the bone (approx. 2 kg)
6 garlic cloves, halved
2tsp salt
a little pepper
2tbsp olive oil for frying

Topping

1 onion, finely chopped
1tin anchovy fillet (approx. 50 g), rinsed with cold water, drained, finely chopped
50g pitted black olives, finely chopped
2tbsp sage leaves, finely chopped
1bunch parsley, finely chopped
2tbsp olive oil
1 egg white
¼tsp salt

Jus

1dl red wine
1dl meat bouillon
salt and pepper to taste
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How it's done

Leg of lamb

Score the leg of lamb evenly (approx. 1.5 cm deep) using a sharp knife. Place the garlic in the incisions. Season the lamb. Heat the oil in a roasting tin in the lower half of an oven preheated to 240°C. Brown the lamb in the tin for approx. 7 mins. on each side. Turn the oven down to 180°C.

Topping

Mix the onion with all the other ingredients up to and including the egg white, season with salt. Spread the mixture over the leg of lamb, press down. Cook the lamb for approx. 50 mins. (core temperature approx. 60°C). Remove from the oven, cover and leave to rest for approx. 10 mins. before carving.

Jus

Wipe the cooking fat from the roasting tin, pour in the red wine and loosen any bits that have stuck to the bottom, strain into a small pan. Pour in the stock, bring to the boil, simmer for approx. 5 mins., season the jus.

Carve the lamb, serve with the jus.

Good to know
Serve with: Baked potatoes.

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