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Bord Bia – Roast Lamb with Tapenade & Spring Onions

Sunday lunch in my mums was always such a treat, she loved lamb and so each sunday she used cook a leg of lamb for the family. She always did it the same way, not that we complained as she was a master at bringing out the best flavours in any dish esp a lamb roast. So every saturday she made her famous (famous in our house anyway) stuffing from fresh white bread, real Irish butter and as often as the seasons allowed fresh onions, sage and parsley from the garden.  How I remember the wonderful smells coming from the kitchen, fresh herb stuffing and of course the smell of roast lamb, with mum pottering about, usually with a kitchen knife in hand, the big yellow plastic bowl full of stuffing ready to go under the lamb at the right moment while it roasted away. If you haven’t tried stuffing with roast lamb then you are missing out esp when it is placed under the roast for the last half hour of roasting so it soaks up all the excess juices which gives it a flavour you wouldn’t find in a michelin star kitchen.

I was so happy when Bord Bia asked me to take part in their new campaign promoting Lamb, it gives me a chance to remember those days when mum was still with us and to, hopefully, help you create some lasting memories for your family.

Food is wonderful in how it not only sustains us but also in how it brings families together be it a midweek evening meal or a Sunday roast. Follow this simple recipe or one of the many created for you at to start creating some wonderful dishes and memories for your family. I am here to help and advise you if needed, simply pop over to my Facebook Page and send me a PM or contact me on instagram or twitter using @biamaith

This recipe is sponsored by Bord Bia as part of their new Lamb Campaign co-funder by the EU



A small Lamb joint – 740-800g

A knob of butter

Black Olive Tapenade – 120g

Fresh breadcrumbs – 2 tbsp

Cherry Tomatoes – 400g

Spring Onions or baby leeks – 3 bunches

Olive oil – 2 tbsp

Fresh Rosemary – 4 sprigs



Getting Ready…

You will need – 1 sharp knife, 1 chopping board, 1 roasting tin, 1


Take the Lamb out of the fridge 1 hour in advance


Pre-heat the oven to Gas Mark 4, 180°C, 350°F.


Melt a little butter in a large frying pan. Then brown the lamb on all sides. Season with a little salt and pepper. Place in a large oven dish and cook for 25 to 35 minutes.


Take the dish out of the oven, spread half the tapenade over the joint then sprinkle the breadcrumbs over the top. Surround the joint with the cherry tomatoes and onions/leeks. Mix the olive oil with the rest of the tapenade and spread over the vegetables. Add the sprigs of rosemary and place back in the oven for 20 more minutes.


Remove from the oven, cover the dish with tin foil and leave to rest for 10 minutes.


Slice the meat and serve with steamed vegetables and roast potatoes


You can also use two racks of lamb for this recipe (around 400 g per piece). In that case, the first time they go in the oven they will only need cooking for 10 to 15 minutes

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