Roast Leg Of Lamb
|Leg lamb||6 Pound, trimmed off|
|Ground black pepper||1⁄2 Teaspoon|
|Dry white wine||1 Cup (16 tbs)|
|Artichoke bottoms||1 Pound|
|Cherry tomatoes||1 Pound|
|Lemon juice||2 Tablespoon|
|Chopped parsley||2 Tablespoon|
Preheat oven to 450 degrees.
Place lamb, fat side up, in a shallow roasting pan.
Rub both sides of the lamb well with salt, pepper, saffron, and cinnamon.
Dot butter on top of the meat and pour wine into the pan.
Place lamb in the oven and reduce heat immediately to 350 degrees.
Roast approximately 1 1/2 hours for rare (140 degrees on a meat thermometer), 2 hours for medium rare (160 degrees).
Closer to 3 hours will produce a well-done leg of lamb.
during the last 15 minutes of roasting, place artichoke bottoms in the pan.
Roll them in the pan drippings to help them pick up additional color as they bake.
Add the cherry tomatoes 4 or 5 minutes before removing meat from the oven, just long enough to heat them through.
Take lamb out of the oven when done to taste and let rest 10 to 15 minutes.