Fragata Roast Lamb

Slow-cooked Spanish lamb with lemons, olives & Rosemary is a tender, aromatic dish bursting with Mediterranean flavour. Lamb shoulder roasts gently with garlic, bay, lemon, and cinnamon, finished with briny olives and white wine. Served with potatoes, it’s a comforting yet elegant centrepiece for any gathering.

Serves 6

Prep time 20 minutes

Cook Time 4 hours and 30 minutes

Difficulty Medium

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Ingredients

1 garlic bulb separated into cloves, half peeled and sliced, half unpeeled

8-10 springs of Rosemary

3 lemons cut into quarters lengthways

2 ½kg leg of lamb

50ml extra virgin olive oil Plus 4 tbsp for the potatoes

1 tsp ground cinnamon

1kg potatoes, peeled and quartered lengthways

140g Fragata garlic-stuffed olives

Method

Heat oven to 220C/ 200C fan/gas 7. Place the unpeeled garlic cloves, bay leaves, and lemon quarters in a large roasting dish. Pour in 200 ml of cold water. Position the lamb on top, drizzle with olive oil, and rub it evenly over the meat.

Using a small sharp knife, cut small incisions in the lamb skin, then tuck the remaining peeled and sliced garlic and bay leaves into these slits.

Generously season the lamb, then dust with cinnamon. Cover the dish tightly with foil and place it in the oven. Reduce the temperature straight away to 150°C (130°C fan/gas 2) and cook for 4 hours, skimming any fat from the juices as it cooks. Remove the foil for the final 30 minutes to finish roasting.

After 1 hr, put the potato wedges in a large roasting tin, coat them in 4 tbsp olive oil and season well. Roast in the oven with the lamb for 1 1/2-2 hrs.

Place the cooked lamb onto a large sheet of foil, wrap it securely, and let it rest for 20–30 minutes. Check the potatoes are tender, increasing the oven temperature to 220°C (200°C fan/gas 7) if needed to finish cooking. Stir the olives and wine into the pan juices, simmer briefly, and keep warm until serving. Carve the lamb into thick slices and serve with the olives, potatoes, and drizzle the meat juices over just before serving.