Leg of lamb with olives and sage

Total time: 1hr 45m
Preparation Time: 40m

For 6 people

Nutritional Information

Contains 473 Kcal, 50g Protein, 2g Carbohydrates, 29g Fat


  • 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
  • Topping
  • 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 white
  • 2 tbsp olive oil
  • 0.25 tsp salt
  • Jus
  • 1 dl meat bouillon
  • 1 dl red wine
  • salt and pepper to taste

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  • 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.
  • Topping

    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.
  • Jus

    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.
  • Serve with:

    Baked potatoes.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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