Roast leg of lamb with pancetta, sage and rosemary
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Leg of lamb; about 2 kg | |
| 1 | Handful fresh sage | |
| 1 | Clove garlic | |
| Salt and freshly ground black pepper | ||
| 1 | Lemon; juice of | |
| Olive oil | ||
| 1 | Handful fresh rosemary | |
| 85 | grams | Pancetta; sliced |
Directions
1 With a knife, follow the lamb bone down about 10-12cm/4" to make a 'tunnel' where you cut the meat away from the bone. Do this from the top end and bottom end.
2 Pierce the skin at an angle with a sharp pointed knife six or eight times at random around the leg. Where you have made the incisions, open them up a bit by poking your fingers down them to make a bit of space.
3 With a pestle and mortar, smash up half the sage with the garlic and 1 tsp salt. When pulped, add the lemon juice, 2 tbsp olive oil, rest of the sage and the rosemary, roughly chopped. Stuff the mixture into all the incisions and gaps you have made with the knife.
4 Stuff the pancetta deep into the gaps along the bone and incisions.
Season with salt and cook in a preheated oven at 225c/425f/Gas 7 until cooked.
Converted by MC_Buster.
Recipe by: The Naked Chef
Converted by MM_Buster v2.0l.