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Leg Of Lamb With Green Olives, Prunes And Roasted Shallots


Course : Italian
Source:
Serves: 4
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Ingredients:


5 pounds leg of lamb - -- (4 to 6 lbs), shank removed

1 cup virgin olive oil

4 cloves garlic -- thinly sliced

1 medium lemon -- roughly chopped

1 medium 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

1 teaspoon salt -- to taste

1 teaspoon freshly-ground black pepper -- to taste

5 pounds leg of lamb - -- (4 to 6 lbs), shank removed

1 cup virgin olive oil

4 cloves garlic -- thinly sliced

1 medium lemon -- roughly chopped

1 medium 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

1 teaspoon salt -- to taste

1 teaspoon freshly-ground black pepper -- to taste
 

Preparation / Directions:


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 degrees. Remove lamb from marinade, strain vegetables and set liquid aside. Place leg of lamb on a rack in a roasting pan. Pour 8 ounces 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 degrees. Lower heat to 325 degrees and cook about 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 ounces white wine. Boil 3 minutes and serve over sliced lamb. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5620)

2 Kitchen's say:
  (5 3/4 Stars!)
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