Served as main course. Non-vegetarian dish. Speciality: Easter Dinner Recipes

5 lb leg of Lamb (5 to 6)

1/2 cup whole Garlic Cloves

1/2 cup whole Peppercorns

1 cup chopped fresh Rosemary

1/4 cup Sea or Kosher Salt

2 cans ripe pitted Olives, in their juice

Marinade

1/4 cup Olive Oil

3/4 cup Lemon juice

Preheat oven to 350°F. In a mortar with a pestle grind garlic, peppercorns, rosemary and salt with a pestle until a well blended poultice. Trim excess fat from lamb. Rub olive oil onto the leg of lamb. Scoop out the poultice from the mortar and pack it completely around the leg of lamb. Make sure the leg is sealed with the poultice to keep in the flavor. Place the lamb into a roasting pan and pour in 1 or 2 cans (depending on size of roasting pan) ripe pitted olives in their juice. The lamb should be swimming in about 1-inch of juice. Put roasting pan in the oven and roast for 45 to 1 hour, depending on size and density of lamb. The lamb must not be over-cooked. Serve it pink.

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