Roasted Leg of Lamb in Pasilla-Black Olive Sauce

Name: Roasted Leg of Lamb in Pasilla-Black Olive Sauce
Ingredients: 12 (about 4 ounces total) dried pasilla chiles, stemmed, seeded and torn into flat pieces; 1 head garlic, broken apart, leaving the cloves unpeeled; 1/8 teaspoon cumin, preferably freshly ground; 1/2 teaspoon dried oregano, preferably Mexican; 1/2 teaspoon whole black peppercorns, preferably freshly ground; 2 cups pitted Kalamata black olives, divided use; 4 tablespoons olive oil, divided use; 1 cup fruity red wine; 4 ounces piloncillo or 2/3 cup dark brown sugar; 1 6 to 7 pound boneless leg of lamb; Zest of two lemons

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INGREDIENTS - 12 (about 4 ounces total) dried pasilla chiles, stemmed, seeded and torn into flat pieces - 1 head garlic, broken apart, leaving the cloves

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Ingredients

12 (about 4 ounces total) dried pasilla chiles, stemmed, seeded and torn into flat pieces
1 head garlic, broken apart, leaving the cloves unpeeled
1/8 teaspoon cumin, preferably freshly ground
1/2 teaspoon dried oregano, preferably Mexican
1/2 teaspoon whole black peppercorns, preferably freshly ground
2 cups pitted Kalamata black olives, divided use
4 tablespoons olive oil, divided use
1 cup fruity red wine
4 ounces piloncillo or 2/3 cup dark brown sugar
1 6 to 7 pound boneless leg of lamb
Zest of two lemons