| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sicilian |
Molto03 |
4 |
Servings |
INGREDIENTS
| 1 |
|
Leg of lamb -, 4 to 6 lbs |
|
|
shank removed |
| 1 |
c |
Virgin olive oil |
| 4 |
|
Garlic cloves, thinly sliced |
| 1 |
|
Lemon, roughly chopped |
| 1 |
|
Onion, finely chopped |
| 1 |
|
Rosemary, roughly chopped |
| 1 |
c |
Green Sicilian olives |
| 1 |
|
Shallots, skins on |
|
|
But strings and loose skins |
|
|
removed |
| 1 |
c |
Pitted prunes |
| 2 |
c |
Dry white wine |
|
|
Salt, to taste |
|
|
Freshly-ground black pepper |
|
|
to taste |
INSTRUCTIONS
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 degrees. Remove lamb
from marinade, strain vegetables and set liquid aside. Place leg of
lamb on a rack in a roasting pan. Pour 8 ounces 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 degrees. Lower heat to 325 degrees and cook about 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 ounces white wine. Boil 3 minutes and serve over sliced lamb.
This recipe yields 4 servings. Recipe Source: MOLTO MARIO with Mario
Batali From the TV FOOD NETWORK ~ (Show # MB-5620 broadcast
01-30-1996) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-08-1998 Recipe by:
Mario Batali Converted by MM_Buster v2.0l.
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