Ingredients Jump to Instructions ↓

  1. 2 1/2kg (5 1/2 lb) leg of lamb

  2. 3 garlic cloves, peeled and finely chopped

  3. 130g packet cubed pancetta

  4. 4 fresh rosemary sprigs

  5. 2tbsp olive oil

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 220°C (200°C fan oven, 425°F, gas mark 7). Make deep slits all over the skin of the lamb. Mix together the garlic and pancetta and push through half of the slits. Push the rosemary leaves into the remaining slits. Season liberally with sea salt and pepper, rubbing well into the skin. Heat the oil in a heavy-based roasting tin and brown the lamb on all sides. Transfer to the oven and cook for 30 mins. Reduce to 180°C (160°C fan oven, 350° F, gas mark 4) and cook for 1 hr - 1 hr 30 mins, or until very tender and cooked to your own personal taste. Serve with broad beans and garlic, pan-fried courgettes and chilli, crispy potatoes and Italian bread.


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