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Roast Leg of Lamb with Olives
2013-08-06
https://www.metro.ca/userfiles/image/recipes/gigot-agneau-roti-olives-5110.jpg
PT10M
PT1H00M
PT1H10M
Preheat the oven to 400°F (200°C).Put the onions and Kalamata olives in the bottom of a broil pan.Rub the lamb with the rosemary and thyme.Season the meat with salt and pepper. Place on top of the onions and olives.Bake in the oven for 15 minutes.Lower the heat to 350°F (175°C) and bake for 20 to 30 minutes.Remove the lamb from the oven and the broil pan. Do not discard the onions.Heat the broil pan over medium heat on a cooktop.Add the Queen olives and cook for 1 minute.Pour in the red wine and rub the bottom of the pan without scraping off the bits stuck to the pan.Allow to reduce by half.Stir in the beef broth and cook for 2 minutes.Adjust the seasoning.Slice the lamb and serve it napped with the olive and onion cooking juices.
8
Metro
4
1
4
4
1 spanish onion, thinly sliced
15 kalamata olives, pitted and thinly sliced
4 lb (1,8 kg) boneless leg of lamb
1 rosemary sprig, crumbled
1/2 fresh thyme sprig, crumbled
salt and ground black pepper to taste
15 queen olives, pitted and thinly sliced
1/2 cup (125 mL) red wine
2 cups (500 mL) reconstituted beef broth
Roast Leg of Lamb with Olives
-
![]()
Gluten-free -
![]()
Lactose-free
8
servings
0:10
Preparation
1:00
COOKING
1:10
TOTAL TIME
Ingredients
-
1
spanish onion, thinly sliced
-
15
kalamata olives, pitted and thinly sliced
-
4 lb
(1,8 kg)boneless leg of lamb
-
1
rosemary sprig, crumbled
-
1/2
fresh thyme sprig, crumbled
-
salt and ground black pepper to taste
-
15
queen olives, pitted and thinly sliced
-
1/2 cup
(125 mL)red wine
-
2 cups
(500 mL)reconstituted beef broth
Preparation
Preheat the oven to 400°F (200°C).
Put the onions and Kalamata olives in the bottom of a broil pan.
Rub the lamb with the rosemary and thyme.
Season the meat with salt and pepper. Place on top of the onions and olives.
Bake in the oven for 15 minutes.
Lower the heat to 350°F (175°C) and bake for 20 to 30 minutes.
Remove the lamb from the oven and the broil pan. Do not discard the onions.
Heat the broil pan over medium heat on a cooktop.
Add the Queen olives and cook for 1 minute.
Pour in the red wine and rub the bottom of the pan without scraping off the bits stuck to the pan.
Allow to reduce by half.
Stir in the beef broth and cook for 2 minutes.
Adjust the seasoning.
Slice the lamb and serve it napped with the olive and onion cooking juices.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
