Olive and Rosemary Lamb


1 lamb shoulder, on the bone
2 T extra virgin olive oil
Salt and freshly grated black pepper
10 sprigs of fresh rosemary
20 black olives, pitted
2 heads of garlic, separated
1 red onion, peeled and sliced
250 g ripe baby tomatoes
300g baby greens beans, trimmed and cooked in boiling water until almost tender
Handful of fresh basil
Cooking lamb shoulder is really as tasty as it is simple. It adds to the flavour if you can stir a handful of freshly cut basil to into the pan juices just before serving.


1.Preheat the oven to 180 degrees C.
2.Oil and season the lamb well and place the lamb in a baking tray fat side up.
3.Tuck the garlic, rosemary and red onion underneath the lamb.
4.Season the meat well.
5.Cover the lamb and roast for about 2 hours.
6.The lamb should be beautifully soft.
7.Uncover the meat, spoon some of the pan juices in a pan, squeeze the garlic from their skins, add the olives and tomatoes to the pan and cook until the skins of the tomatoes burst, releasing there juices.
8.Toss the green beans and basil in this sauce and serve with the carved lamb shoulder.

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