Stuffed Leg of Lamb with Pancetta and Sage
Ideal alfresco entertaining recipe for family and friends. The butterflied leg of lamb with pancetta and sage is easy to carve and works well on the barbecue or roasted in the oven.
- 1.3kg lean butterflied leg of lamb
- 4-6 large fresh sage leaves, finely chopped
- 50g bacon lardons or pancetta cubes, finely chopped
- Freshly milled black pepper
- 1 teaspoon garlic salt
- 2 tablespoons rapeseed or olive oil
- In a small bowl, mix the sage and bacon lardons or pancetta cubes together.
- Preheat the oven to 220°C, 200°C Fan, Gas Mark 7.
- Place the lamb on a chopping board, season and make several slits over the surface. Spread the sage mixture all over the joint on both sides and press well into the slits. Drizzle with the oil.
- Insert 2 long metal or wooden skewers (previously soaked in water for 20 minutes), criss-crossed through the lamb.
- Place directly on the shelf in a preheated oven (place a tray underneath to catch the drips) for about 50-60 minutes, turning frequently.
- Alternatively, place on a prepared barbecue not too close to the coals for about 40-50 minutes.
- Slice the lamb and serve with a tossed green salad.