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LEG OF LAMB WITH PANCETTA STUFFING

This is a very simple recipe if you want to do something a bit different and unusual with a boneless leg of lamb. It is so succulent and aromatic that it quickly became a favorite of my family when it's holiday time. The stuffing is easy and gives the lamb so much flavor. This is an Italian recipe I found years ago in a cookbook and became a must on our table since then. Tasty and juicy and perfect for a holiday feast!


Posted on December 26, 2009

Makes 8 servings

IngredientsLeg of Lamb

2 ounces pancetta, chopped

2 ounces mild Provolone cheese, chopped

2 tbsp  Parmesan, grated

1/3 cup fresh breadcrumbs

3 tablespoons fresh parsley, chopped

2 teaspoons fresh rosemary, chopped

2 green onions, chopped

1 egg plus 1 yolk, lightly beaten

3 lb boned leg of lamb (ask your butcher to do this)

3 tablespoons olive oil

1 onion, chopped

1 carrot, chopped

1 celery stick, chopped

1 cup dry white wine

1 tablespoon flour

Directions

1. Preheat the oven to 400°F.

2. Combine the pancetta, cheeses, breadcrumbs, herbs, green onions and enough beaten egg to form a stuffing that just comes together. Season with pepper.

3. Fill the lamb leg with stuffing, fold over the ends and secure with wooden skewers or string.

4. Heat the oil in a large deep pan and brown the lamb all over. Transfer to a baking dish and sprinkle with salt and pepper.

5. Reheat the pan and add the onion, carrot and celery; toss over the heat for 2 minutes. Add the wine, and then pour over the lamb. Bake for 1 1/2 hours, or until tender, turning once or twice.

6. Remove the meat from the dish and leave, loosely covered, for 10 minutes before slicing.

6. Strain the pan juices off the fat; add water to make up 1 1/2 cups. Heat the flour in a small pan until beginning to brown, remove from the heat and slowly whisk in the pan juices until smooth. Return to the heat and whisk until the sauce boils and thickens. Return the vegetables to the sauce and drizzle over the meat.

 

 

 

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