Recipe by lazyme
Delicious served hot but this recipe also makes a lovely cold-cut for sandwiches and light lunches. Found on britishfood.about.com. Posted for ZWT6.
Top Review by CHRISSYG
this was a great recipe, well thought out, easy and impressive. I actually made this outdoors on the grill (started the leg directly on the grill and finished in a heavy pan) so flavorful! the herbs and pancetta really compliment the lamb very well. Thank you for sharing... this will be our Easter Lamb recipe for years to come!
- 2 1⁄2 lbs leg of lamb (1.5 kg if bone still in)
- 1 large handful flat leaf parsley, roughly chopped
- 3 large garlic cloves, finely sliced
- 2 1⁄2 ounces cubed pancetta or 2 1⁄2 ounces bacon
- 3 tablespoons extra virgin olive oil
- sea salt and pepper
- 5 fluid ounces red wine
- 3 1⁄2 fluid ounces veal stock or 3 1⁄2 fluid ounces beef stock
- 2 teaspoons ice, cold butter cut into tiny pieces
Directions See How It's Made
- Preheat the oven to 350°F/170°C/Gas mark 4.
- Remove string from leg of lamb and open out the joint, skin side down.
- Slash any thick parts of meat so the joint lays flat to the board.
- Evenly sprinkle the parsley, garlic and Pancetta over the surface, and then sprinkle generously with the olive oil.
- Season well with salt and pepper.
- Roll the joint back up and tie securely with kitchen string.
- Place the joint into a large roasting tin and cook for 1 hour (rare) 1 hour 15 mins for medium.
- Tightly wrap the joint in foil and leave to rest for 10 minutes
- Meanwhile, carefully pour off any fat from the roasting tin and place it on a medium heat on top of the stove.
- Pour in the wine carefully scraping up all the juices stuck on the bottom and reduce to a sticky glaze.
- Add the stock, stir well and reduce by half.
- Strain through a fine sieve into a small saucepan and add the butter and shake the pan gently until all the butter is absorbed.
- Check and adjust the seasoning.
- Slice the lamb and serve immediately on a bed of wilted spring greens, surrounded by the sauce.