| 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 | md | Onion; finely chopped |
| 1 | bn | Rosemary; roughly chopped |
| 1 | c | Green Sicilian olives |
| 1 | bn | 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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