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Roast lamb with olive salsa verde and yoghurt sauce

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Topped with a creamy yoghurt sauce and served with an olive salsa verde, this lamb dish is a fresh take on a classic roast.

  • Serves6
  • Cook time1 hour
  • Prep time20 minutes, + 4 hours marinating & 15 mins resting time
Roast lamb with olive salsa verde and yoghurt sauce

Ingredients

  • 2 lemons, rind finely grated
  • 1 cup (250ml) extra virgin olive oil
  • 2 tbs finely chopped oregano
  • 2 tsp finely chopped rosemary
  • 3 garlic cloves, finely chopped
  • 2.5kg Coles Australian Lamb Whole Leg Roast, excess fat trimmed
  • ⅓ cup (about 4) finely chopped spring onions (white and green parts)
  • ⅓ cup (about 16) coarsely chopped pitted kalamata olives
  • ¼ cup drained baby capers, finely chopped
  • ¼ cup finely chopped flat-leaf parsley
  • 2 tbs finely chopped shallot (about 1 small shallot)
  • ¼ cup (60ml) lemon juice
  • Mint leaves, to serve
  • 6 pieces flatbread, warmed

Yoghurt sauce

  • 2 cups (560g) reduced-fat natural Greek-style yoghurt
  • 5 shallots, finely chopped
  • ½ cup finely chopped mint

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    In a medium bowl, mix lemon rind, oil, oregano and rosemary. Transfer 1/4 cup (60ml) of the oil mixture to a small bowl and stir in the garlic. Rub the garlic mixture all over the lamb to coat, then cover and refrigerate lamb for at least 4 hours and up to 1 day.

  2. Step 2

    Meanwhile, stir the spring onions, olives, capers, parsley and shallot into the remaining oil mixture. Stir in lemon juice. Season with salt and pepper. Cover and refrigerate for at least 4 hours and up to 1 day.

  3. Step 3

    While the lamb is marinating, to make the yoghurt sauce, in a medium bowl, mix the yoghurt, shallots and mint. Season to taste with salt and pepper. Cover and refrigerate for at least 4 hours and up to 1 day.

  4. Step 4

    Preheat oven to 180°C (160°C fan-forced). Place the lamb on a rack in a roasting pan and roast for 1 hour 40 mins (or 20 mins per 500g) or until the lamb is cooked to your liking. Transfer the lamb to a carving board and rest for 15 mins.

  5. Step 5

    Thinly slice the lamb across the grain. Sprinkle the lamb with mint leaves and serve with the salsa verde, yoghurt sauce and flatbread.