Lamb with Prunes and Rosemary & Sage Salt

Name: Lamb with Prunes and Rosemary & Sage Salt
Yield: Serves 4–6
Cuisine: Italian
Ingredients: 1 leg of lamb (about 1.6 kg/3 lb 8 oz), deboned; 6 tablespoons olive oil; 2 medium carrots, peeled and cut into large chunks; 12 pitted prunes; 1 onion, peeled and halved; 1 small celery stick; about 125 ml (4 fl oz/½ cup) water; 185 ml (6 fl oz/¾ cup) white wine

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Limoncello and Linen Water

By Tessa Kiros

Published 2012

About

Beautiful, rich and deep. Just delicious. I love this with Sautéed artichokes & potatoes and some crusty bread. Ask your butcher to debone the lamb or do it yourself if you know how.

Ingredients

6 tablespoons olive oil
1 leg of lamb (about 1.6 kg/3 lb 8 oz), deboned
2 tablespoons

Europe
Italy
Main course
Mediterranean
Gluten-free

Method

Preheat the oven to 180°C (350°F/Gas 4). Drizzle 4 tablespoons of the olive oil onto a baking tin of about 22 x 30 cm (8½ x 12