Lamb roast with olives and oranges from For the Table: Easy, Adaptable, Crowd-Pleasing Recipes (page 104) by Anna Stockwell

  • oil-cured olives
  • butterflied lamb legs
  • Show all ingredients...

  • EYB Comments

    Allow to marinate for at least 4 hours, and overnight if possible. See recipe for vegan, vegetarian, and dairy free variations.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Aioli; Crispiest roasted potatoes and artichokes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to marinate for at least 4 hours, and overnight if possible. See recipe for vegan, vegetarian, and dairy free variations.

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