Mediterranean inspired lamb...

A Monday evening in August, after work and with the food shop still to be done. I rarely plan ahead what to cook - whether that's a good thing or not, I'm not sure. Most of my cooking happens relatively spontaneous in the sense that I wonder what I should make and what I feel like that evening only a few hours before I put dinner on the table. This time, on my way to the shops, I suddenly had this desire for strong flavours and something just a little, erm, 'more' than salad and grilled chicken. I know it's summer and this would usually call for really light and fresh dishes, but at least the ingredients are summery - in a way.

Mediterranean Inspired Lamb

I knew exactly which flavours I was looking for and I decided at the last moment to pair them with lamb. A dish that would be warm but not too heavy, something that would remind me of the mediterranean and that wouldn't require three hours of prep - after all, we're talking Monday night food here.

Mediterranean Inspired Lamb

So, in the rather loose sense of the word, this is my 'recipe' for mediterranean inspired lamb. I'm deliberately using the word recipe carefully since I haven't actually measured any of the ingredients. I often tend to "add a handful of this and a pinch of that" when I cook, taste it, declare it good (or not and change something) and serve it. For me, that's how cooking should (mostly) be when it comes to homemade dishes. Simple food, uncomplicated ingredients and lots of flavour. I am of course aware that the combination of olives, rosemary and garlic isn't a new one. I'm certain there are at least a million variations and recipes with these ingredients out there. I'm not claiming to invent the wheel here, I'm just presenting my easy take on it and hope you like it.

Mediterranean Inspired Lamb

You will need:

  • Boneless shoulder of lamb, around 900g
  • Around half a bottle of full-bodied red wine (add a little more if needed during roasting)
  • 6 garlic cloves
  • 5 sprigs of rosemary
  • 2 handfuls of black olives
  • 1 tin of chopped tomatoes
  • 800g baby new potatoes
  • Extra virgin olive oil
  • Salt and pepper
Mediterranean Inspired Lamb

Here's how it's done:

  • Preheat your oven to 200C
  • Season the lamb with salt and pepper
  • In a roaster, heat the olive oil over a high heat
  • Add the lamb and brown from all sides
  • Crush the garlic and roughly take the rosemary off the twigs
  • Add the garlic, rosemary and olives and fry for a couple of minutes
  • Now add the red wine and bring to a boil
  • Simmer for a few minutes to reduce the wine a little
  • Add the tomatoes
  • Put the lid onto the roaster and transfer to the preheated oven
  • Roast for 20 minutes before turning the oven down to 170C and roasting for another 30 minutes
  • Wash and quarter the new potatoes - no need to peel them
  • Add to the lamb and return to the oven for a further 20-25 minutes
  • Serve with a glass of red wine
Mediterranean Inspired Lamb

I hope this is to your taste and you might make it at some point. Wishing you a great start to the new week. You can find bits from my daily life on InstagramTwitter and Facebook… xo