Spit Roasted Leg of Lamb with Preserved Lemon, Saff

Name: Spit Roasted Leg of Lamb with Preserved Lemon, Saffron, Olive, and Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup champagne vinegar; 1/2 teaspoon saffron threads; 2 cups pure olive oil; 1 tablespoon preserved lemon, small diced; 1 cup oil cured olives, finely chopped; 1 tablespoon cracked black pepper; 1 (5 to 6 pound) leg of lamb; 8 small sprigs rosemary; 3 cloves garlic, sliced thinly; 1/4 cup olive oil; 1 tablespoon dry oregano, crumbled; 1 tablespoon fresh oregano, chopped fine; 1 lemon, juiced; 2 teaspoon salt; 1 teaspoon black pepper

Servings: persons

1 cup champagne vinegar
1/2 teaspoon saffron threads
2 cups pure olive oil
1 tablespoon preserved lemon, small diced
1 cup oil cured olives, finely chopped
1 tablespoon cracked black pepper
1 (5 to 6 pound) leg of lamb
8 small sprigs rosemary
3 cloves garlic, sliced thinly
1/4 cup olive oil
1 tablespoon dry oregano, crumbled
1 tablespoon fresh oregano, chopped fine
1 lemon, juiced
2 teaspoon salt
1 teaspoon black pepper

1
In a small saute pan, bring the champagne vinegar and saffron to a boil for 1 minute.
2
Pour into a bowl and whisk in the olive oil slowly as to incorporate it.
3
Add the chopped preserved lemon and black olives.
4
Season with pepper.
5
I do not add salt to this because of the saltiness of the olives.
6
This recipe makes a quart and will last for at least a month.
7
Preheat the oven to 500 degrees F.
8
Make sure the lamb leg is cleaned well and any hard fat is trimmed off.
9
Make 8 slits in the leg and stuff them with the rosemary sprigs and garlic cloves.
10
Rub the leg with the olive oil, dry and fresh oregano, lemon, salt, and pepper.
11
Roast at 500 degrees F. for about 30 minutes.
12
Lower heat to 375 degrees F. Add water to the pan if needed.
13
Cook for about 3 1/2 hours.
14
Remove the lamb from the pan and let rest.
15
Skim the fat from the pan juices and pour the juice onto the bottom of a platter.
16
Slice the lamb into thin slices and serve topped with the preserved lemon sauce.

1998

kcal

Calories

207

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 cup champagne vinegar, 1/2 teaspoon saffron threads, 2 cups pure olive oil, 1 tablespoon preserved lemon, small diced, and more.

Yes, Spit Roasted Leg of Lamb with Preserved Lemon, Saffron, Olive, and Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spit Roasted Leg of Lamb with Preserved Lemon, Saffron, Olive, and Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions