Leg of Lamb with Olive Sauce
by Daniel Rogov
about 1/2 kg. lamb bones
3 large carrots, diced
3 large onions, chopped coarsely
1 bouquet garni made by tying together 3 sprigs of parsley, 1 bay
leaf, several celery leaves and fresh thyme
1 leg of lamb, about 2 1/2 kgs.
4 - 5 cloves garlic, cut in slivers
375 gr. black olives, pitted and chopped
1 can anchovy fillets, about 60 gr., rinsed under cold water and then
2 Tbsp. parsley, chopped finely
1 tsp. garlic, chopped finely
juice of 1/2 lemon
1/4 tsp. paprika
salt and pepper to taste
olive oil as required
Prepare a stock by combining the lamb bones, carrots, onions, bouquet
garni and 3 1/2 cups of cold water. Season with salt and pepper, cover,
bring just to the point of boiling and then immediately reduce the flame
so that the stock simmers gently for 1 hour.
Place the leg of lamb on a roasting pan. Make insertions into the lamb
with a very sharp knife, and in each insertion, place a sliver of garlic.
Rub the meat with salt and pepper and then with olive oil. Place in
an oven that has been preheated to 200 degrees Celsius.
After 15 minutes, reduce the oven temperature to 170 degrees Celsius
and continue to roast the meat, basting often with the drippings and
oil until the meat is done. Remove the lamb to a preheated platter and
set aside to keep warm.
Spoon off the excess fat from the pan juices and discard.
Strain the stock and add 1 cup to the pan juices. Place the pan over
a medium flame and stir well, scraping all the particles that stick
to the pan. Add the remaining stock, stirring constantly and boil the
mixture down until it leaves about 2 cups of gravy. Add the olives,
anchovies, parsley, chopped garlic, lemon juice and paprika and heat
through, stirring constantly until well blended. Correct the seasoning
with salt and pepper to taste. Carve the lamb and serve the gravy in
a separate dish.
Serves four to six.
Daniel Rogov is the restaurant and wine critic for
the daily newspaper Ha'aretz. He is also the senior writer for
Wine and Gourmet Magazine and contributes culinary and wine articles
to newspapers in Europe and the United States.
Source: Israeli Foreign
Ministry and Rogov's
Ramblings. Reprinted with permission.