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Roasted Leg of Lamb with Saffron and Olive Salsa

Roasted Leg of Lamb with Saffron and Olive Salsa

Ingredients: 1 teaspoon newly ground black pepper,1 cup Champagne vinegar,3 cloves garlic, very finely sliced, l lemon, juiced,1 (5 to 6 pound) leg of lamb, cut of excess fat,1 cup oil-cured olives, pitted and carefully sliced,1/ 4 cup olive oil,2 cups olive oil,1 tablespoon dried oregano, collapsed,1 tablespoon carefully sliced fresh oregano,1 tablespoon cracked black pepper,1 tablespoon preserved lemon, diced small,1 cup red wine,8 little sprigs rosemary,1/ 2 teaspoon saffron threads,2 teaspoons salt

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