Roast lamb Click image to enlarge
Course: Main
Dish: Meat
Serves: 4
Nutritional information per serving:
Nutrient Per serving
Energy 4400kJ
Fat 71.2g
   of which saturates 18.2g
Carbohydrate 39.3g
  of which sugars 1.6g
Fibre 15.1g
Protein 57.4g
Salt 4.4g


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Billy & Jack’s Roast lamb stuffed with olives, hummus, roasties

A twist on the classic Sunday dinner, our recipe makes the most of big punchy flavours to make a roast with a difference. Top tip – the little roast potatoes are so moreish you may need to make double!

Roast Lamb

  • 1 x rolled, boneless shoulder of lamb (approx. 800g)
  • 1 x 50g tin anchovies in olive oil
  • 1 x 330g canned black pitted olives
  • 4 x cloves garlic
  • 2 x lemons
  • Drizzle olive oil
Broad bean hummus
  • 1 x 300g canned broad beans
  • 2 x 400g canned chickpeas
  • 3 tbsp tahini paste
  • 2 cloves garlic
  • 1 lemon
  • Handful fresh mint
  • Drizzle olive oil
Roast potatoes
  • 2 x 300g canned new potatoes
  • 30ml rapeseed oil
  • Handful fresh mint
  • 1 tsp smoked paprika
  1. Preheat the oven to 180°C fan.
  1. In a food processor blitz the olives, anchovy fillets and the oil from the anchovies, 2 cloves of garlic and the juice of half a lemon. Add olive oil and blend until you have a thick paste.
  1. Unroll the lamb fat-side down, and season lightly. Spoon the olive tapenade evenly across the lamb then re-roll and tie to secure. Place the lamb joint in a roasting tin and roast for 1 hour for a perfect pink joint, basting occasionally. Rest for 10-15 minutes before carving.
  1. While the lamb is cooking, make the hummus. Drain the chickpeas (save half a can for the topping) and broad beans and add to the food processor with the tahini, garlic cloves, salt and the juice of one lemon. Blitz until smooth, adding 4 tbsp olive oil to loosen. If it is too thick, add some cold water to get the desired consistency. Then add a handful of chopped mint and quickly blend to combine.
  1. Top with the reserved chickpeas, a drizzle of oil, chopped mint and some smoked paprika.
  1. For the potatoes, drain the cans and carefully press each potato so that it is slightly squashed. Heat a roasting tray with the rapeseed oil in the oven, add the potatoes and roast until crispy, around 35 minutes at 180°C fan.
  1. Once crispy, top with finely chopped mint, a dusting of smoked paprika and a squeeze of lemon.
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