Roasted Leg Of Lamb With Saffron And Olive Salsa
Serves: 2
Alessia Franecki
1 January 1970
Based on User reviews:
65
Spice
56
Sweetness
66
Sourness
43
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Champagne Vinegar1 tsp
Saffron Threads1 cup
Olive Oil1 tbsp
Cracked Black Pepper2 tsps
Salt8 small
Rosemary (sprigs)3 cloves
Garlic (thinly sliced)1 cup
Red WineDirections:
1
Watch how to make this recipe
2
Make the salsa: In a small saucepan, bring the vinegar and saffron to a boil for 1 minute
3
Pour into a bowl and whisk in the olive oil slowly allowing it to incorporate and emulsify
4
Add the olives, lemon, and pepper
5
Set aside
6
Make the lamb: Preheat the oven to 500 degrees F
7
Using a knife, make 8 deep slits into the meatiest parts of the lamb
8
Rub the lamb all over with the oil, oregano, lemon, and salt
9
Tuck the rosemary and garlic into the slits
10
Place the lamb on a rack in a roasting pan and roast until well browned, about 30 minutes
11
Lower heat to 350 degrees F
12
And roast about 10 to 15 minutes more per pound
13
Alternatively, roast until an instant-read thermometer inserted into the thickest part (without touching the bone), reads 130 to 135 degrees F
14
For medium rare, 140 to 150 for medium
15
(Add about a cup water to the roasting pan to keep drippings moist, if desired
16
) Remove the lamb from the oven when it's about 5 degrees shy of preferred doneness
17
(The internal temperature will rise as the meat rests
18
) Transfer the lamb to a cutting board, cover with foil, and let rest for 5 to 10 minutes
19
Meanwhile, place the roasting pan over high heat
20
Pour in the wine, and cook, scraping up the bottom of the pan with a wooden spoon, until reduced slightly
21
Skim fat from the juices
22
Thinly slice the lamb and transfer to a warmed platter
23
Pour the juices over the lamb and top with the salsa
24
Serve immediately with orzo or white rice