Provençal Roast Leg of Lamb | Experience Life
A roast leg of lamb doesn’t have to be an all-day process. If you’re time pressed, ask your butcher for a boneless leg, which requires a shorter roasting time and allows you to work the seasoning...
Ingredients
- 3 cloves garlic
- 5 leaves fresh sage
- 1/4 cup pitted niçoise or kalamata olives
- 1 tbs. capers
- 2 tbs. red-wine vinegar
- 2 tbs. olive oil, plus extra for the roasting pan
- Salt and freshly ground black pepper to taste
- 21/2 lbs. leg of lamb, boneless
- 4 cups grape tomatoes
- 1 cup thinly sliced red onions
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