Spit Roasted Leg Of Lamb With Vinaigrette

Recipe Ingredients

		Vinaigrette
1 cup	237ml	Champagne vinegar
1/2 teaspoon	2.5ml	Saffron threads
2 cups	474ml	Pure olive oil
1 tablespoon	15ml	Small diced preserved lemon
1 cup	237ml	Oil-cured olives - finely chopped
1 tablespoon	15ml	Cracked black pepper
		Lamb
1		Leg of lamb - (5 to 6 lbs)
8		Rosemary sprigs (small)
3		Garlic cloves - sliced thinly
1/4 cup	59ml	Olive oil
1 tablespoon	15ml	Dry oregano - crumbled
1 tablespoon	15ml	Finely-chopped fresh oregano
1		Lemon - juiced
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper

Recipe Instructions

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. I do not add salt to this because of the saltiness of the olives. This recipe makes a quart and will last for at least a month.

Preheat the oven to 500 degrees.

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.

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.

This recipe yields 6 to 8 servings.

Source:
MELTING POT with Cat Cora - (Show # MP-1B51) - from the TV FOOD NETWORK

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