If we can be of any assistance please don't hesitate to contact us, or drop by the Rose & Crown during business hours:

phone: +44 (0) 1481 823414
fax: +44 (0) 1481 823615

The Rose & Crown Hotel
Le Huret, Alderney
UK Channel Islands

Delivery on Alderney is free :-) we deliver Monday to Saturday between 10am and 1pm. Please note that we cannot deliver off-island.

Lamb Olives


6 steaks (about 200g each) cut fiom deboned
leg of lamb
fresh lemon juice
400g minced lamb
1/4 cup currants
1/4 cup almonds, finely chopped
1/4 cup fresh breadcrumbs
2 tablespoons fresh coriander
2 garlic cloves, crushed
2 tablespoons mustard
1 egg, beaten
salt and pepper

Cooking liquid:
1 cup muscadel or port
3 cups stock or water
2 garlic cloves, peeled
1 sprig rosemary
2 cups peeled and diced carrots,
onion and celery salt


Place lamb steaks between two oiled plastic sheets and pounci flat. Squeeze lemon,uice over and season wrih salt and pepper.
Mix minced lamb with rest of ingredients. Form into 6 frikkadels. Wrap each one in a thin lamb steak and secure with a toothpick.

Brown in hot oil and place in large casserole. Combine cooking liquid ingredients, bring to the boil and pour over lamb olives. Bake, covered, at 180'C for 2 hours in a preheated oven.

Remove lamb olives with a slotted spoon and keep warm. Blend vegetables with cooking liquid to form a thick sauce. Season to taste.

To serve: Cut lamb olives in half, and serve on nice pilaf with salsa verde and brown sauce.
Serves 6
Preparation time: 30 minutes
Cooking time: 2 hours

If we can be of any assistance please contact us via email at or phone +44 (0)1481 823414 during business hours.

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