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Leg of lamb with olives and sage
40 m active | 1 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 473
  • Fat about 29g
  • Carbohydrates about 2g
  • Protein about 50g
This is needed
This is needed for 6 people
Leg of lamb
  • 1 leg of lamb on the bone (approx. 2 kg)
  • 6 garlic clove, halved
  • 2 tsp salt
  • a little pepper
  • 2 tbsp olive oil for frying
  • 1 tin anchovy fillet (approx. 50 g), rinsed with cold water, drained, finely chopped
  • 1 onions, finely chopped
  • 50 g pitted black olives, finely chopped
  • 2 tbsp sage leaves, finely chopped
  • 1 bunch parsley, finely chopped
  • 1 egg whites
  • 2 tbsp olive oil
  • 0.25 tsp salt
  • 1 dl meat bouillon
  • 1 dl red wine
  • salt and pepper to taste
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And that's how it's done
And that's 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.
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.
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.