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Roast Lamb alla Siciliano

2 qts buttermilk (optional)
5 to 7 lb. 1/2 leg of lamb (sirloin end) or lamb roast
10 cloves garlic, sliced
1 tbsp oregano
1 tsp thyme
1 tsp sage
1 tsp marjoram
1 tsp rosemary
1 tsp ground ginger
1/4 tsp. each salt and ground black pepper
1 bay leaf
1 cup marsala or sherry wine
1/4 cup soy sauce
1/4 cup lemon juice
1/2 cup olive oil
4 to 6 small onions
3 or 4 sprigs parsley
8 to 10 morels or porcini mushrooms
10 to 12 pitted black and green olives

If desired, soak the lamb in buttermilk in the refrigerator
for up to 48 hours. Drain well.

Make slits all over the lamb and insert garlic slices. Mix together
oregano, thyme, sage, marjoram, rosemary salt, pepper, ginger, bay
leaf, 1/2 cup of the wine, soy sauce, lemon juice and olive oil.
Prick lamb well with fork and marinate 24 hours in the refrigerator.
Drain, reserving marinade.

Preheat oven to 325F. Put lamb in roasting pan, place in oven and
roast one hour. Remove from oven. Drain fat from pan. Pour
marinade and remaining wine over roast, surround with onions, olives
and mushrooms and return to oven. Reduce heat to 250F and roast
for one hour more or until desired inside temperature (130-rare,
140-medium rare, 150-medium, 160-medium well, 170-well) is reached.
Slice, top with sprigs of parsley and serve. Serves 6 to 8.

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