A luxurious feast showcasing saffron's golden elegance

Why This Recipe Stands Out

This dish is the perfect marriage of Mediterranean tradition and Persian luxury. A tender, slow-roasted leg of lamb pairs with a vibrant saffron and olive salsa, creating layers of flavor that are both bold and refined.

Saffron is the soul of this recipe. Its golden hue, subtle floral aroma, and antioxidant properties elevate roasted lamb into a dish fit for festive gatherings, family celebrations, or gourmet entertaining. Paired with the richness of lamb and the brightness of champagne vinegar and olives, this is a recipe that transforms your table into a culinary masterpiece.

Ingredients

For the Lamb

  • 1 leg of lamb (6+ lbs), trimmed of excess fat

  • ¼ cup olive oil

  • 1 sliced lemon

  • 1 Tbsp dried oregano (crumbled)

  • 1 Tbsp fresh oregano, finely chopped

  • 8 sprigs fresh rosemary

  • 3 cloves garlic, thinly sliced

  • 1 tsp freshly ground black pepper

  • 2 tsp salt

  • 1 cup red wine

For the Salsa

  • ½ tsp Mehr Saffron threads

  • 1 cup champagne vinegar

  • 2 cups extra-virgin olive oil

  • 1 Tbsp oil-cured olives, pitted & finely chopped

  • 1 Tbsp preserved lemon, diced

  • 1 Tbsp cracked black pepper

Steps of Preparation

1. Prepare the Salsa

  • In a saucepan, bring saffron and vinegar to a boil (1 minute).

  • Pour into a bowl and whisk in olive oil until emulsified.

  • Stir in black pepper, preserved lemon, and chopped olives. Set aside.

2. Season the Lamb

  • Preheat oven to 500°F (260°C).

  • Cut 8 deep slits in the lamb's thickest part.

  • Rub with olive oil, dried oregano, salt, lemon slices, and pepper.

  • Tuck garlic and rosemary sprigs into the slits.

3. Roast to Perfection

  • Place lamb in a roasting pan and roast for 30 minutes until well browned.

  • Reduce oven heat to 350°F (175°C) and roast for 10–15 minutes per pound, or until internal temperature reaches 130–135°F for medium-rare.

  • Remove lamb when 5°F shy of your desired doneness and let it rest.

4. Create the Pan Sauce

  • Place the roasting pan over high heat.

  • Add red wine and scrape browned bits from the bottom.

  • Reduce slightly and skim off excess fat.

5. Slice & Serve

  • Thinly slice the lamb and arrange on a warm platter.

  • Pour pan juices over the slices.

  • Top generously with saffron-olive salsa.

  • Serve with white rice or orzo for a complete feast.

Approximate Time

  • Prep: 20 minutes

  • Cooking: 1.5–2 hours (depending on lamb size)

  • Total: 2 hours

Chef's Tip

✨ For maximum flavor, marinate the lamb overnight with olive oil, garlic, lemon, and herbs. The saffron salsa can also be prepared ahead of time, allowing flavors to deepen.