Leg of Lamb with Olive Sauce and Radicchio Salad

From our friends at Australian Lamb, this recipe has a slightly different take on the traditional lamb roast, full of flavour and colour.



  • 1½ kg lamb leg, bone-in, trimmed
  • 3 cloves garlic, sliced
  • ½ cup rosemary sprigs
  • 2 tbsp olive oil
  • Salt and pepper to season

Olive Sauce:

  • 1 cup mixed pitted olives
  • 2 cloves garlic, finely chopped
  • 1 tbsp anchovy fillets, chopped
  • 1 tbsp capers, rinsed
  • 100 ml extra virgin olive oil
  • 1 tbsp each fresh mint and flat leaf parsley, chopped
  • 1 lemon, juiced

Radicchio Salad

  • Radicchio leaves tossed with pine nuts, olive oil and red wine vinegar, to serve


  1. Preheat oven to 200⁰C.
  2. Make around 20 small 1cm slices (3mm depth) into the lamb, insert slice of garlic and sprig of rosemary into each opening. Rub lamb with 1 tablespoon oil and season with salt and pepper.
  3. Place on a roasting rack in a baking dish and cook for 20 minutes at 200⁰C, reduce heat to 170⁰C for a further 40 minutes for rare, 55 minutes for medium or 70 minutes for well done.
  4. Olive sauce: Gently fry olives in oil for 1 to 2 minutes, until fragrant. Add garlic, anchovy and capers and fry for further 1 to 2 minutes. Remove from heat and add chopped herbs and lemon juice.
  5. Toss torn radicchio with oil, vinegar and pine nuts. Carve lamb against the grain and serve with salad and olive sauce.