Stuffed Leg of Lamb

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.

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 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

1. Preheat the oven to 350°F/170°C/Gas mark 4.
2. Remove string from leg of lamb and open out the joint, skin side down.
3. Slash any thick parts of meat so the joint lays flat to the board.
4. Evenly sprinkle the parsley, garlic and Pancetta over the surface, and then sprinkle generously with the olive oil.
5. Season well with salt and pepper.
6. Roll the joint back up and tie securely with kitchen string.
7. Place the joint into a large roasting tin and cook for 1 hour (rare) 1 hour 15 mins for medium.
8. Tightly wrap the joint in foil and leave to rest for 10 minutes
9. Meanwhile, carefully pour off any fat from the roasting tin and place it on a medium heat on top of the stove.
10. Pour in the wine carefully scraping up all the juices stuck on the bottom and reduce to a sticky glaze.
11. Add the stock, stir well and reduce by half.
12. Strain through a fine sieve into a small saucepan and add the butter and shake the pan gently until all the butter is absorbed.
13. Check and adjust the seasoning.
14. Slice the lamb and serve immediately on a bed of wilted spring greens, surrounded by the sauce.