Roast Leg of Lamb with Pancetta, Sage & Rosemary
2kgs Leg of Lamb
90gms Fresh Lemon Juice
85gms Diced Pancetta
8gms Extra Virgin Olive Oil
8gms Fresh Sage
8gms Fresh Rosemary Sprigs
3gms Garlic Puree
1gms Salt
0.2gms Fine Black Pepper
With a knife, follow the lamb bone down top to bottom, about 4 inches making a tunnel. Pierce the skin at an angle 6 or 8 times at random around the leg. Open the incisions up. Smash up half of the sagewith the garlic and some salt using a pestle and mortart. When it is pulped add the lemon juice, olive oil, chopped up rosemary and the rest of the chopped sage. Stuff the mixture into the incisions and gaps in the lamb. Put a little oil in a hot roasting tray, add the lamb and roast in the oven at 225c. Turn every 30 minutes until cooked.