Leg of Lamb with Herbs and Olive Oil
5 lb leg of lamb -- (5 to 6)
1/2 cup whole garlic cloves
1/2 cup whole peppercorns
1 cup chopped fresh rosemary
1/4 cup sea or kosher salt
2 cans ripe pitted olives, in their juice
Marinade:
1/4 cup olive oil
3/4 cup lemon juice
Preheat oven to 350� F. In a mortar with a pestle grind garlic,
peppercorns, rosemary and salt with a pestle until a well blended
poultice. Trim excess fat from lamb. Rub olive oil onto the leg of
lamb. Scoop out the poultice from the mortar and pack it completely
around the leg of lamb. Make sure the leg is "sealed" with the
poultice to keep in the flavor. Place the lamb into a roasting pan
and pour in 1 or 2 cans (depending on size of roasting pan) ripe
pitted olives in their juice.
The lamb should be swimming in about 1-inch of
juice. Put roasting pan in the oven and roast for 45 to 1 hour,
depending on size and density of lamb. The lamb must not be
over-cooked. Serve it pink. |