In a small saute pan, bring the champagne
vinegar and saffron to a boil for 1 minute. Pour into a bowl and whisk
in the olive oil slowly as to incorporate it. Add the chopped preserved lemon and black olives
. Season with pepper. I do not add salt to this because of the saltiness of the olives. This recipe makes a quart and will last for at least a month.
Preheat the oven to 500 degrees F.
Make sure the lamb leg is cleaned well and any hard fat is trimmed off. Make 8 slits in the leg and stuff them with the rosemary
sprigs and garlic cloves
. Rub the leg with the olive oil, dry and fresh oregano, lemon
, salt, and pepper. Roast
at 500 degrees F. for about 30 minutes. Lower heat to 375 degrees F. Add water to the pan if needed. Cook for about 3 1/2 hours.
Remove the lamb
from the pan and let rest. Skim
the fat from the pan juices and pour the juice onto the bottom of a platter. Slice the lamb into thin slices and serve topped with the preserved lemon sauce