Leg of Lamb with Green Olives, Prunes, and Roasted Shallots Recipe

Name: Leg of Lamb with Green Olives, Prunes, and Roasted Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup extra virgin olive oil; 1 medium red onion, cut into 1/8-inch dice; 12 cloves garlic; 1 lemon, roughly chopped; 1 sprig rosemary, roughly chopped; One 5-pound leg of lamb, boned and butterflied (have the butcher do this); Salt and freshly ground black pepper; 2 cups dry white wine; 1 cup green sicilian olives; 12 shallots; 1 cup pitted prunes

Servings: persons

1 cup extra virgin olive oil
1 medium red onion, cut into 1/8-inch dice
12 cloves garlic
1 lemon, roughly chopped
1 sprig rosemary, roughly chopped
One 5-pound leg of lamb, boned and butterflied (have the butcher do this)
Salt and freshly ground black pepper
2 cups dry white wine
1 cup green sicilian olives
12 shallots
1 cup pitted prunes

1
In a large bowl, combine the olive oil, onion, garlic, lemon, and rosemary.
2
Add the lamb, turning to coat.
3
Cover and let marinate overnight in the refrigerator, turning occasionally.
4
Preheat the oven to 450F.
5
Remove the lamb from the marinade and season liberally with salt and pepper (discard the marinade).
6
Place the lamb fat side down on a rack in a roasting pan.
7
Pour 1 cup of the wine into the pan and scatter the olives, shallots, and prunes around the lamb.
8
Place in the oven and roast for 45 minutes.
9
Lower the heat to 375F, turn the lamb over, and cook for about 30 minutes more, or until a thermometer inserted in the thickest part of the leg reads 135F.
10
Transfer the lamb to a cutting board and allow to rest for 10 minutes before slicing.
11
Meanwhile, pour the contents of the roasting pan into a 4-quart saucepan.
12
Deglaze the roasting pan with the remaining 1 cup wine, scraping up the browned bits in the bottom of the pan, and add to the saucepan.
13
Bring to a boil and boil for 3 minutes to thicken slightly.
14
Slice the lamb and arrange on warmed plates.
15
Spoon some sauce over each portion, and serve the remainder on the side.

561

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup extra virgin olive oil, 1 medium red onion, cut into 1/8-inch dice, 12 cloves garlic, 1 lemon, roughly chopped, and more.

Yes, Leg of Lamb with Green Olives, Prunes, and Roasted Shallots falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Leg of Lamb with Green Olives, Prunes, and Roasted Shallots

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