| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
The, Naked, Chef |
1 |
servings |
INGREDIENTS
| 1 |
|
Leg of lamb; about 2 kg |
| 1 |
|
Handful fresh sage |
| 1 |
|
Clove garlic |
|
|
Salt and freshly ground black pepper |
| 1 |
|
Lemon; juice of |
|
|
Olive oil |
| 1 |
|
Handful fresh rosemary |
| 85 |
g |
Pancetta; sliced |
INSTRUCTIONS
1 With a knife, follow the lamb bone down about 10-12cm/4" to make a
'tunnel' where you cut the meat away from the bone. Do this from the top
end and bottom end.
2 Pierce the skin at an angle with a sharp pointed knife six or eight 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.
3 With a pestle and mortar, smash up half the sage with the garlic and 1
tsp salt. When pulped, add the lemon juice, 2 tbsp olive oil, rest of the
sage and the rosemary, roughly chopped. Stuff the mixture into all the
incisions and gaps you have made with the knife.
4 Stuff the pancetta deep into the gaps along the bone and incisions.
Season with salt and cook in a preheated oven at 225c/425f/Gas 7 until
cooked.
Converted by MC_Buster.
Recipe by: The Naked Chef
Converted by MM_Buster v2.0l.
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