Roast Leg of Lamb with Olives

Roast Leg of Lamb with Olives
  • 8 servings
  • 0:10 Preparation
  • 1:00 Cooking
  • 1:10 Total Time


Add all
  • 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

  • 0.500

    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


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

Wine and meal pairing

Aromatic and robust

Aromatic and robust
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.

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© Société des alcools du Québec, 2007