Italian Roasted Leg of Lamb

Written by Anna Bembry on 4. February 2020 in Culinary world trip, Dinner Party, Easter, Feeding A Crowd, Italy, Meats, Special occasions

A leg of lamb is always a treat and an impressive main course, especially when it comes hugged with pancetta and flavored with wine, garlic, and herbs. I served with sauteed baby spinach and small boiled potatoes.

Italian Roasted Leg of Lamb

Servings: 6
Time: prep: 20mins / cooking: 11/2 hrs
Difficulty: easy
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Ingredients

6 tablespoons butter
4 1/2-pound (about 2kg) leg of lamb, bone removed
3 ounces / 85 grams thinly sliced pancetta (alternatively bacon)
6 fresh sage leaves, cut into strips
1 tablespoon fresh rosemary
olive oil for brushing
4 garlic cloves, chopped
5 tablespoons white wine vinegar
5 tablespoons white wine
salt and freshly ground pepper

Method

Preheat the oven to 400°F / 200°C. Grease a roasting pan with the butter.
Using a small, paring knife, make small incisions all over the lamb. Insert the sage and some of the rosemary into the incisions. Brush the lamb all over with olive oil and place it in the prepared roasting pan.
Season the lamb with salt and pepper and cover it with pancetta (or bacon) slices. Sprinkle the garlic and remaining rosemary on top, pour vinegar and wine, and roast for 1 1/2 hours. Baste occasionally with the cooking juices.
Transfer the lamb to a cutting board and let rest for at least 10 minutes. Carve the meat and serve on a warm serving dish, drizzled with the cooking juices.