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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 (4 to 6 lb.) leg of lamb, shank removed
1 cup virgin olive oil
4 cloves garlic, thinly sliced
1 lemon, roughly chopped
1 md. onion, finely chopped
1 bunch rosemary, roughly chopped
1 cup green Sicilian olives
1 bunch shallots, skins on, but strings and loose skins removed
1 cup pitted prunes
2 cups dry white wine
Salt, to taste
Freshly ground black pepper, to taste
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Directions:
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Place leg of lamb in large mixing bowl and add olive oil, garlic, lemon, onion and rosemary and let marinate overnight in refrigerator, turning every 2 or 3 hours.
Preheat oven to 450°F. Remove lamb from marinade, strain vegetables and set liquid aside. Place leg of lamb on a rack in a roasting pan. Pour 8 oz. dry white wine into bottom of pan with fruit and reserved vegetables. Season lamb liberally with salt and pepper and place in oven. Cook 15 minutes at 450°F. Lower heat to 325°F and cook approximately 1 hour.
Remove lamb from oven and set on a cutting board, allowing to rest 10 minutes. Deglaze contents of roasting pan into a 4-quart sauce pan with 8 oz. white wine. Boil 3 minutes and serve over sliced lamb.
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