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Roasted Leg of Lamb




Source of Recipe


foodtv.com






Recipe Introduction


Spit Roasted Leg of Lamb with Preserved Lemon, Saffron, Olive and Vinaigrette - a Greek feast!





List of Ingredients



• 1 cup champagne vinegar
  
• 1/2 tsp saffron threads
  
• 2 cups pure olive oil
  
• 1 T preserved lemon, small diced
  
• 1 cup oil cured olives, finely chopped
  
• 1 T cracked black pepper
  
• 1 (5 to 6 lb) leg of lamb
  
• 8 small sprigs rosemary
  
• 3 cloves garlic, sliced thinly
  
• 1/4 cup olive oil
  
• 1 T dry oregano, crumbled
  
• 1 T fresh oregano, chopped fine
  
• 1 lemon, juiced
  
• 2 tsps salt
  
• 1 tsp black pepper
  






Instructions



1. In a small saute pan, bring the champagne vinegar and saffron to a boil for 1 minute. Pour into a bowl and whisk in the olive oil slowly as to incorporate it. Add the chopped preserved lemon and black olives. Season with pepper. This recipe makes a quart and will last for at least one month.
   
2. Preheat the oven to 500 degrees.
   
3. Make sure the lamb leg is cleaned well and any hard fat is trimmed off. Make 8 slits in the leg and stuff them with the rosemary sprigs and garlic cloves. Rub the leg with the olive oil, dry and fresh oregano, lemon, salt, and pepper. Roast at 500 degrees for about 30 minutes. Lower heat to 375 degrees. Add water to the pan if needed. Cook for about 3 1/2 hours.
   
4. Remove the lamb from the pan and let rest. Skim the fat from the pan juices and pour the juice onto the bottom of a platter. Slice the lamb into thin slices and serve topped with the preserved lemon sauce.
   






Final Comments


Yield: 6 to 8 servings.