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1
Make the salsa: In a small saucepan, bring the vinegar and saffron to a boil for 1 minute.
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2
Pour into a bowl and whisk in the olive oil slowly allowing it to incorporate and emulsify.
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3
Add the olives, lemon, and pepper.
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4
Set aside.
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5
Make the lamb: Preheat the oven to 500 degrees F.
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6
Using a knife, make 8 deep slits into the meatiest parts of the lamb.
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7
Rub the lamb all over with the oil, oregano, lemon, and salt.
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8
Tuck the rosemary and garlic into the slits.
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9
Place the lamb on a rack in a roasting pan and roast until well browned, about 30 minutes.
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10
Lower heat to 350 degrees F. and roast about 10 to 15 minutes more per pound.
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11
Alternatively, roast until an instant-read thermometer inserted into the thickest part (without touching the bone), reads 130 to 135 degrees F. for medium rare, 140 to 150 for medium.
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12
(Add about a cup water to the roasting pan to keep drippings moist, if desired.)
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13
Remove the lamb from the oven when it's about 5 degrees shy of preferred doneness.
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14
(The internal temperature will rise as the meat rests.)
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15
Transfer the lamb to a cutting board, cover with foil, and let rest for 5 to 10 minutes.
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16
Meanwhile, place the roasting pan over high heat.
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17
Pour in the wine, and cook, scraping up the bottom of the pan with a wooden spoon, until reduced slightly.
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18
Skim fat from the juices.
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19
Thinly slice the lamb and transfer to a warmed platter.
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20
Pour the juices over the lamb and top with the salsa.
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21
Serve immediately with orzo or white rice.
