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For a leg of lamb that's moist, tender, and falling off the bone, try braising the meat instead of roasting it. New potatoes and olives can be cooked alongside the lamb.
Ingredients
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1 bone-in leg of lamb (5 to 6 pounds)
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10 garlic cloves, quartered
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Coarse salt and freshly ground pepper
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¼ cup extra-virgin olive oil
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1 ½ cups dry white wine
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4 cups homemade or store-bought low-sodium chicken stock
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4 sprigs rosemary
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1 ½ pounds small new potatoes, halved
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1 cup oil-cured black olives
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½ cup green Cerignola olives
Directions
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Preheat oven to 300 degrees. Make 10 slits in lamb using a paring knife, and insert a piece of garlic into each. Generously season lamb with salt and pepper.
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Heat oil in a large Dutch oven over medium-high heat until shimmering. Sear lamb on both sides until golden brown, about 5 minutes per side. Remove from heat, and add wine. Return to heat, and simmer for 1 minute. Add stock, remaining garlic, and the rosemary; bring to a boil. Cover with lid, and braise in oven for 4 hours.
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Add potatoes and olives, and continue to braise until lamb and potatoes are tender, 35 to 40 minutes more.
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Transfer lamb to a platter. Transfer potatoes and olives to platter using a slotted spoon. Strain pan juices, and skim fat from top; return to Dutch oven. Simmer over medium heat until reduced by half, 5 to 6 minutes. Spoon sauce over lamb.
Cook's Notes
If you don't have a Dutch oven, braise the lamb in a roasting pan. Heat the oil by setting the pan across 2 burners, and then cover it with parchment-lined foil before it goes into the oven.