2kg leg of lamb, boned
100g Black Olives
2 tablespoons chopped basil
3 garlic cloves, sliced thinly
2 sprigs of rosemary
500g new potatoes
2 tablespoons Napolina Green Pesto
Napolina Extra Virgin Olive Oil
Preheat the oven to 210°c / 190°c Fan / Gas Mark 6.
Place the lamb on a chopping board and unroll, making sure the inside is facing upwards.
Spread with the chopped olives and basil, roll back up and tie with string.
Place into a roasting tray and smear the lamb all over with extra virgin olive oil.
With the point of a knife make small cuts all over the face of the lamb and fill each cut with a slice of garlic and a small sprig of rosemary.
Season with salt and milled pepper then roast for 20 minutes.
After this time, turn the oven down to 180°c / 160°c Fan / Gas Mark 4 for the remaining cooking time of 40 minutes or until cooked through.
Rest for 10-15 minutes before slicing.
For the potatoes, cut them in half and place into an ovenproof dish.
Smear with extra virgin olive oil and mix in 2 teaspoons of pesto.
Roast for 30 minutes.