A Mediterranean Feast: Herb and Olive Stuffed Lamb Roast with Rosemary Sauce 🌿🐑 - Friday, Week 35

Staff

Staff

— 2 min read
A Mediterranean Feast: Herb and Olive Stuffed Lamb Roast with Rosemary Sauce 🌿🐑 - Friday, Week 35
Photo by Mike Tinnion / Unsplash

The Mediterranean inspires yet again with this succulent lamb roast. The aromatic herbs and briny olives, combined with a fragrant rosemary sauce, elevate this dish to a celebratory level, perfect for rounding off the week.

Preparation Time: 30 minutes
Cooking Time: 1 hour 30 minutes
Serves: 6

Ingredients:

  • Boneless Lamb Roast: 1.5kg
  • Green Olives (pitted and chopped): 100g
  • Fresh Parsley (chopped): 50g
  • Fresh Mint (chopped): 30g
  • Garlic Cloves (minced): 4
  • Lemon Zest: From 1 lemon
  • Extra Virgin Olive Oil: 50ml, plus extra for searing
  • Salt: To taste
  • Black Pepper: Freshly ground, to taste

For the Rosemary Sauce:

  • Fresh Rosemary: 3 sprigs
  • Chicken or Vegetable Broth: 500ml
  • White Wine: 125ml
  • Unsalted Butter: 50g
  • All-purpose Flour: 1 tablespoon
  • Salt: To taste
  • Black Pepper: Freshly ground, to taste

Instructions:

  1. Prepare the Lamb: Lay the lamb roast flat on a cutting board. In a mixing bowl, combine the chopped olives, parsley, mint, minced garlic, lemon zest, olive oil, salt, and pepper. Spread this mixture evenly over the lamb.
  2. Roll and Tie: Roll the lamb tightly and secure with kitchen twine.
  3. Sear: In a large skillet, heat some olive oil over medium-high heat. Sear the lamb on all sides until golden brown. Transfer to a roasting pan.
  4. Roast: Preheat the oven to 180°C (350°F). Roast the lamb for about 1 hour 15 minutes, or until the internal temperature reaches your desired level of doneness. Let the lamb rest for 10 minutes before slicing.
  5. Prepare the Rosemary Sauce: In a saucepan, melt butter and add the flour, whisking continuously to create a roux. Once golden in color, add the white wine, and let it reduce by half. Add the chicken or vegetable broth and rosemary sprigs. Bring to a simmer and let it reduce until thickened. Season with salt and pepper. Strain the sauce to remove the rosemary sprigs.
  6. Serve: Slice the lamb and serve with a generous drizzle of the rosemary sauce.

Wine Pairing:

For this exquisite dish, a medium-bodied red like Chianti Classico or Syrah would pair beautifully. Their earthy undertones and berry flavors will complement the rich lamb and aromatic rosemary sauce.

Here's to ending the week on a high note with a Mediterranean masterpiece! 🍷🌿

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