22 Mar

Olive & feta-crusted roast lamb

Recipe by Michelle Southan,
Photography by Mark O’Meara,

Create an irresistible crust by teaming those classic lamb partners, garlic and mint, with anchovy-filled green olives and Persian feta.

Preparation Time: 15 minutes
Cooking Time: 105 minutes

Ingredients (serves 8 )
* 150g anchovy-stuffed green olives, finely chopped
* 1 x 180g ctn South Cape Persian feta, drained, crumbled
* 1 tbs finely grated lemon rind
* 1/2 cup chopped fresh mint
* 2 x 1.5kg easy-carve lamb legs


  1. Preheat the oven to 200°C. Combine the olive, feta, lemon rind and mint in a medium bowl.
  2. Tie each lamb leg with white unwaxed kitchen string at 5cm intervals. Place the lamb legs in a roasting pan. Use your hands to press the olive mixture evenly over the top of the lamb legs. Season with pepper.
  3. Roast for 1 hour. Cover loosely with foil and roast for a further 45 minutes or until cooked to your liking.
  4. Set aside for 15 minutes to rest.
  5. Transfer to a serving platter and serve.

Notes & tips:
Make this recipe up to 2 hours ahead.
TEasy-carve lamb legs are whole legs of lamb that have had the main part of the bone removed, making them easier to carve into even slices.
They’re available from the fresh meat section in Woolworths supermarkets.

[Source] Click here