Leg of Lamb with Green Olives, Prunes and Roasted Shallots
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Ingredients
| 1 (4) | 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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Instructions
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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