Kalamata-Marsala Lamb

Ingredients
1/2 cup pitted kalamata olives
2 1/4 lb lamb leg shank
1 1/2 teaspoons kosher salt
1 teaspoon pepper
1 cup Marsala wine
1 (10.25-oz) can beef gravy

Prep

• Preheat oven to 475°F.
• Slice olives.

Steps

1. Season lamb on all sides with salt and pepper. Place lamb on rack in roasting pan (wash hands). Place lamb in oven and immediately reduce heat to 375°F. Roast 1–1 1/2 hours or until 145°F (for medium-rare) up to 170°F (for well-done). Transfer lamb to cutting board; let stand 10–15 minutes before slicing.
2. Place Marsala in medium saucepan on medium heat; cook 2–3 minutes or until reduced by about one-fourth. Stir in olives and gravy; cook 3–4 minutes or until thoroughly heated.
3. Slice lamb and serve with sauce. (Makes 6 servings.)

(Recipe Courtesy of Publix Apron's Simple Meals)