1 cup Champagne vinegar
1/2 teaspoon saffron threads
2 cups olive oil
1 cup oil-cured olives, pitted and finely chopped
1 tablespoon preserved lemon, diced small
1 tablespoon cracked black pepper
1 (5 to 6 pound) leg of lamb, trimmed of excess fat
1/4 cup olive oil
1 tablespoon dried oregano, crumbled
1 tablespoon finely chopped fresh oregano
l lemon, juiced
2 teaspoons salt
1 teaspoon freshly ground black pepper
8 small sprigs rosemary
3 cloves garlic, thinly sliced
1 cup red wine