Roasted Leg of Lamb with Merguez Vinaigrette
Ingredients
- 1 boneless leg of lamb (4 to 5 pounds)--trimmed, rolled and tied
- Salt and freshly ground black pepper
- 1 pound merguez or hot italian sausage, casing removed and crumbled
- 1 cup diced onion
- 1 ripe roma tomato, cored and diced
- ½ cup diced fennel
- ½ cup diced carrot
- ½ cup sherry wine vinegar
- ¼ cup basil leaves, chopped
- 15 oregano leaves, chopped
- ⅛ teaspoon red-pepper flakes
Instructions
Roasted Leg of Lamb with Merguez Vinaigrette serves 6 original recipe by Tasting Table.
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