MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roast Leg of Lamb, Pompeii Style
Categories: Lamb/mutton, Herbs, Vegetables, Sauces
Yield: 5 Servings

6 tb Extra-virgin olive oil
5 lb Leg of lamb; bone-in
Salt & fresh ground pepper
2 ts Fresh thyme
2 ts Anchovy paste
1 Red onion; in 1/2" cubes
1 Carrot; in 1" length pieces
1 Rib celery; in 1" length pcs

MMMMM-------------------------DATE SAUCE------------------------------
1 ts Fresh thyme leaves
+=OR=+
1/2 ts Dried thyme leaves
5 Dried dates; pitted, rough
- chopped
1 ts Anchovy paste
1/4 c Dry red wine
1/4 c Balsamic reduction *
1/4 c Olive oil
Salt & pepper

Recipe courtesy Mario Batali, 2001

Using a mortar and pestle (or food processor) combine
thyme, dates, and anchovy paste, and pulverize into a
paste. Add the red wine, balsamic reduction, and olive oil
and continue to pulverize until completely combined.
Season with salt and pepper.

FOR THE LAMB: Set oven @ 425?F/220?C.

In a heavy-bottomed roasting pan, heat olive oil over
medium heat.

In a small bowl, combine the thyme with the anchovy paste.
Season lamb with the salt and pepper, and smear lamb
entirely with the thyme and anchovy paste mixture. Brown
the lamb on all sides in the roasting pan. Add the onion,
carrot, and celery and place lamb in oven. Roast for 1
hour and 30 minutes, or until meat is fork tender. Serve
with the date sauce.

* To make balsamic reduction, pour 1 cup balsamic vinegar
into a sauce pan and simmer over low heat. Reduce down to
1/4 cup to make a syrup, or reduction, of balsamic
vinegar.

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