Roast Leg of Lamb with Garlic and Olives recipe
Pot Roasted Leg Of Lamb with Garlic and Olives Who would have thought of pot-roasting a whole leg of lamb with loads of garlic, tomatoes, olives and lots of
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Cooking tools:
- Pot
- Dutch oven
- Stove
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Spoon
- Aluminum foil
- Serving platter
- Tongs
Ingredients
- 3 tablespoons (1 1/2 fl oz/45ml) extra-virgin olive oil
- 1 whole leg of lamb, 51/2 to 6 pounds (2.5 to 2.7kg), bone-in
- Salt
- freshly ground black pepper
- 1 large yellow onion, chopped
- 1 cup (8 oz/240g) peeled, seeded, and chopped tomatoes, fresh or canned
- 24 garlic cloves, peeled and crushed
- 5 sprigs of fresh thyme
- 1 cup (8 fl oz/240ml) dry white wine, such as Sauvignon Blanc
- 1 cup (6 oz/180g) imported black olives, such as Niçoise or kalamata
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