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LEG OF LAMB ORIENTAL

Soak the raisins in warm water. Combine the butter, salt, pepper and Cayenne pepper. Rub the lamb with the seasoned butter and put it on a spit. Leave to marinate for 30 minutes before placing in the oven. Roast until nicely browned, then insert a trussing needle in the thickest part of the meat near the bone. If the tip of the needle comes out a little hot, turn the oven off. The lamb will finish off cooking in its own heat. Prepare the sauce. Heat 1 tablespoon of olive oil in a saucepan, add the thinly sliced onions. Sweat them on a low heat until translucent. Brown the pine nuts in a frying pan with 1 drop of oil. Add the pine nuts and the raisins to the onions. Degrease the roasting pan, then deglaze with the vermouth, heated up with 1 tablespoon of boiling water. Scrape the drippings with the back of a fork. Pour the sauce on the pine nuts and raisins. Keep warm. Slice the roast and add the meat juice to the sauce, season generously and serve in a warmed sauceboat. Serve with pilaf rice.
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1 boneless leg of lamb with saddle
4 tbsp butter
2 onions
2 3/4 oz pine nuts
1 3/4 oz sultanas
3 1/2 oz raisins
6 tbsp extra-dry vermouth 
1 or 2 tbsp olive oil
salt, pepper, Cayenne pepper
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15
mn
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30
mn
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Ile-de-France
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Meat
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Rosˇ de Provence
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