PREP: 20 mins
COOK: 45 mins
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Put a spin on your weekend roast! This roast lamb with olive tapenade and spring onions is a great meal to share with the family. Get roasting.
Take the joint out of the fridge 1 hour in advance
Pre-heat the oven to Gas mark 4, 180°C.
Heat the butter in a large frying pan. Season the joint and quickly brown on all sides. Place in a large roasting tin and cook, uncovered, for 25 to 35 mins.
Remove the joint from the oven and remove any meat bands or butcher’s string from the joint. If it comes apart secure with wooden kebab or cocktail sticks.
Spread half the tapenade over the surface of the lamb then sprinkle the breadcrumbs over the top. Arrange the cherry tomatoes and spring onions around the joint in the dish.
Mix the olive oil with the remaining tapenade and spread over the vegetables. Add the sprigs of rosemary and return to the oven for a further 20 mins.
Remove from the oven, cover with foil and leave to rest for 10 mins.
Slice the lamb and serve with the vegetables and any meat juices from the pan.
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