Roast Lamb With Olive Sauce

Served with an olive-studded tomato sauce, tender, juicy lamb comes to life on a bed of soft polenta.

The ingredient of Roast Lamb With Olive Sauce

• 2 tablespoons olive oil
• 2 about 700g lamb leg mini roasts
• 1 4 teaspoon dried chilli flakes
• 1 4 cup fresh oregano leaves
• 1 brown onion finely chopped
• 2 garlic cloves crushed
• 1 red capsicum seeded thinly sliced
• 400g can diced tomatoes
• 125ml 1 2 cup dry white wine
• 2 tablespoons tomato paste
• 55g 1 3 cup pitted kalamata olives halved
• cooked polenta to serve
• steamed green beans to serve

The Instruction of roast lamb with olive sauce

• preheat oven to 200u00b0c heat half the oil in a frying pan over high heat add lamb and cook turning for 5 minutes or until browned season with salt and pepper sprinkle with the chilli and oregano transfer to a roasting pan roast for 20 25 minutes for medium or until cooked to your liking transfer to a plate and cover with foil set aside for 5 minutes to rest thickly slice the lamb
• meanwhile heat the remaining oil in a saucepan over medium heat cook the onion and garlic stirring for 5 minutes or until soft add the capsicum tomato wine and tomato paste bring to the boil reduce heat to low simmer stirring occasionally for 15 minutes or until the mixture thickens stir in the olives simmer for 5 minutes or until heated through
• divide polenta among serving plates top with lamb and olive sauce serve with beans

Nutritions of Roast Lamb With Olive Sauce

calories: 409 407 calories
calories: 23 grams fat
calories: 6 grams saturated fat
calories: 8 grams carbohydrates
calories: 6 grams sugar
calories: n a
calories: 38 grams protein
calories: 122 milligrams cholesterol
calories: 403 66 milligrams sodium
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calories: nutritioninformation