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

Name: Spit Roasted Leg of Lamb with Preserved Lemon, Saffron, Olive, and Vinaigrette
Prep time: 4 h 50 min
Cook time: 4 h 50 min
Total time: 4 h 50 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon black pepper; 237 milliliters champagne vinegar; 3 cloves garlic, sliced thinly; 1 lemon, juiced; 2 kgs leg of lamb; 237 milliliters oil cured olives, finely chopped; 59 milliliters olive oil; 473 milliliters pure olive oil; 1 Tbsp dry oregano, crumbled; 1 Tbsp fresh oregano, chopped fine; 1 Tbsp cracked black pepper; 1 Tbsp preserved lemon, small diced; 8 small sprigs rosemary; 1 teaspoons saffron threads; 2 teaspoons salt

Need a gluten free, dairy free, paleolithic, and primal main course? Spit Roasted Leg of Lamb with Preserved Lemon, Saffron, Olive, and Vinaigrette could be an amazing recipe to try. This recipe serves 8. One portion of this dish contains around 37g of protein, 28g of fat, and a total of 423 calories. Head to the store and pick up leg of lamb, cracked pepper, oregano, and a few other things to make it today. From preparation to the plate, this recipe takes about 4 hours and 50 minutes. If you like this recipe, you might also like recipes such as Roasted Leg of Lamb with Saffron and Olive Salsa, Feeding Friends: Whole Roasted Leg of Lamb with Rosemary and Preserved Lemon, and Green-Olive-and-Lemon Crusted Leg of Lamb.

Instructions

In a small saute pan, bring the champagne vinegar and saffron to a boil for 1 minute.

Ingredients you will need

Champagne Vinegar

Saffron

Equipment you will use

Frying Pan

Pour into a bowl and whisk in the olive oil slowly as to incorporate it.

Ingredients you will need

Olive Oil

Equipment you will use

Whisk

Bowl

Add the chopped preserved lemon and black olives. Season with pepper. I do not add salt to this because of the saltiness of the olives. This recipe makes a quart and will last for at least a month.

Ingredients you will need

Preserved Lemon

Black Olives

Olives

Pepper

Salt

Preheat the oven to 500 degrees F.

Equipment you will use

Oven

Make sure the lamb leg is cleaned well and any hard fat is trimmed off. Make 8 slits in the leg and stuff them with the rosemary sprigs and garlic cloves. Rub the leg with the olive oil, dry and fresh oregano, lemon, salt, and pepper. Roast at 500 degrees F. for about 30 minutes. Lower heat to 375 degrees F.

Ingredients you will need

Fresh Oregano

Whole Garlic Cloves

Olive Oil

Rosemary

Pepper

Lemon

Lamb

Salt

Dry Seasoning Rub

Add water to the pan if needed. Cook for about 3 1/2 hours.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Remove the lamb from the pan and let rest. Skim the fat from the pan juices and pour the juice onto the bottom of a platter. Slice the lamb into thin slices and serve topped with the preserved lemon sauce.

Ingredients you will need

Preserved Lemon

Juice