Ingredients Jump to Instructions ↓

  1. 3 to 31/2 lb. Leg of Lamb

  2. 6 sprigs of Italian flat parsley finely chopped

  3. 3 cloves of garlic, finely chopped

  4. 2 sprigs of marjoram, finely chopped

  5. 2 sprigs of rosemary finely chopped

  6. 1/4 lb. Parma Prosciutto (Ham) thinly sliced in thin strips Salt and pepper

  7. 2 tbsp. olive oil

  8. 4 oz. butter

  9. 1 cup dry white

Instructions Jump to Ingredients ↑

  1. Preparation : Wipe the meat with a damp cloth, remove some of the harder skin and make a dozen or so deep cuts over the entire surface. Mix together the herbs and the garlic. Coat the strips of ham with the herb mixture and push them into the slits of the meat. Rub the meat with the olive oil and then with salt and pepper and the remainder of the herb-garlic mixture. In a heavy pan or stove to oven roasting pan brown the meat in the butter turning it occasionally and basting it with a little of the wine. When the meat is brown all over, pour in the rest of the wine, cover the pan and cook slowly for 40 minutes or longer, or until tender, moistening with a little more wine if necessary. A Californian Syrah would be a great match for this great dish or some Valpolicella.


Send feedback