|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 45g||58%|
|Saturated Fat 17g||85%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||1%|
|Total Sugars 0g|
|Vitamin C 1mg||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Simple roasting is a traditional way to prepare spring lamb, but when it is slow roasted with a pungent garlic, parsley, and bacon stuffing and served with a good sauce, it is worthy of being a gift from the gods.
This recipe is delicious served hot—maybe as part of your Sunday Roast—but it also makes a lovely cold cut for sandwiches and light lunches, so always cook a large leg giving you plenty of leftovers.
Easter typically falls in early spring and is the traditional time when lamb is served but, without a doubt, the best time to eat lamb is late spring onward. In the early summer and onward, salt marsh lamb is what to look for and which works really well with this recipe.
2 1/2 pounds leg of lamb
Large handful flat-leaf parsley, roughly chopped
3 cloves garlic, finely sliced
2 1/2 ounces pancetta or bacon, cubed
3 tablespoons extra-virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
5 ounces red wine
3 1/2 ounces veal stock (or beef stock)
2 teaspoons cold butter, cut into pieces
Gather the ingredients.
Preheat oven to 350 F.
Remove string from leg of lamb and open out the joint, skin side down. Trim any thicker parts of meat, so the leg lies flat on board.
Evenly sprinkle parsley, garlic, and pancetta over surface, and then drizzle generously with olive oil. Season well with salt and pepper.
Roll joint back up and tie securely with kitchen string.
Place lamb into a large roasting pan and cook for 1 hour for rare or 1 hour and 15 minutes for medium.
Tightly wrap the leg in foil and let rest for 10 minutes. (Add 20 minutes to both roasting time and resting time for bone-in lamb.)
Carefully pour off any fat from roasting pan and place it over medium heat on stove. Carefully pour in wine, scraping up all juices stuck on bottom and reduce to a sticky glaze.
Add veal or beef stock to roasting pan. Stir well and reduce by half.
Strain through a fine sieve into a small saucepan, add butter, and shake pan gently until all the butter is absorbed. Check and adjust seasoning
Slice lamb and serve immediately on a bed of wilted spring greens, surrounded by sauce.