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Roasted Leg of Lamb with Saffron and Olive Salsa Recipe

Roasted Leg of Lamb with Saffron and Olive Salsa

Show: Sara's Secrets

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (3)

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Average Rating:

Total Reviews: 3

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  • on November 15, 2009

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    loved the meat portion of the recipe. and the wine reduction sause that is made at the end is a great touch. I also agree that the salsa is not needed. if you are a fan of olives and choose to add it, I suggest making half the recipe and largely reducing the oil by AT LEAST half (it became more of a soup rather than salsa
    the recipe also doesn't specify that the lamb have bone-in or boneless, and I suggest bone in for additional flavor. I also made it with orzo to mix up the textures and enjoyed it immensely.

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  • on October 04, 2005

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    Lamb was great. Skipped the salsa.

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  • on January 28, 2005

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    This is the best Leg of Lamb I've prepared. The sauce is rich and the meat tender. I impress guests time and time again with this recipe.

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