- 1 cup extra virgin olive oil
- 1 medium red onion, cut into 1/8-inch dice
- 12 cloves garlic
- 1 lemon, roughly chopped
- 1 sprig rosemary, roughly chopped
- One 5-pound leg of lamb, boned and butterflied (have the butcher do this)
- Salt and freshly ground black pepper
- 2 cups dry white wine
- 1 cup green sicilian olives
- 12 shallots
- 1 cup pitted prunes
- In a large bowl, combine the olive oil, onion, garlic, lemon, and rosemary. Add the lamb, turning to coat. Cover and let marinate overnight in the refrigerator, turning occasionally.
- Preheat the oven to 450°F.
- Remove the lamb from the marinade and season liberally with salt and pepper (discard the marinade). Place the lamb fat side down on a rack in a roasting pan. Pour 1 cup of the wine into the pan and scatter the olives, shallots, and prunes around the lamb.
- Place in the oven and roast for 45 minutes. Lower the heat to 375°F, turn the lamb over, and cook for about 30 minutes more, or until a thermometer inserted in the thickest part of the leg reads 135°F. Transfer the lamb to a cutting board and allow to rest for 10 minutes before slicing.
- Meanwhile, pour the contents of the roasting pan into a 4-quart saucepan. Deglaze the roasting pan with the remaining 1 cup wine, scraping up the browned bits in the bottom of the pan, and add to the saucepan. Bring to a boil and boil for 3 minutes to thicken slightly.
- Slice the lamb and arrange on warmed plates. Spoon some sauce over each portion, and serve the remainder on the side.