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Roast leg of lamb with pancetta sage and rosemary recipe And Books

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Roast leg of lamb with pancetta sage and rosemary recipe and books

So you would like to know how to make Roast leg of lamb with pancetta sage and rosemary recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


roast leg of lamb with pancetta sage and rosemary
jamie oliver
naked chef

1 leg of lamb (about 2kg)
1 handful of fresh sage
1 clove of garlic
salt and freshly ground black pepper juice of 1 lemon
olive oil
1 handful of fresh rosemary
85g pancetta sliced

With a knife follow the lamb bone down about 120mm (you are just making a `tunnel` where you are cutting the meat away from the bone).
Do this from the top end and the bottom end.
Pierce the skin at an angle with a sharp pointed knife 6 or 8 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.
Using a pestle and mortar smash up half the sage with the garlic and 1 teaspoon of salt.
When it`s pulped add the lemon juice 2 tablespoons of olive oil the other half of the sage and the rosemary roughly chopped.
Stuff the mixture into alt the incisions and gaps you have made with the knife. Then stuff the pancetta deep into the gaps along the bone and the incisions. This gives a lovely fragrant flavour to the meat.
Put a little oil in a hot roasting tray (preferably a nice thick one) add the lamb and roast it in the oven at 225C/425F/gas 7 turning every 30 minutes until cooked.




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