Leg of Lamb with Green Olives, Prunes and Roasted Shallots
4 servings scale / convert
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
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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