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Rolled Legs of Lamb with Garlic and Pancetta
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These cuts of meat make the most of the new season's lamb. They are boneless joints, which can be prepared in advance, are easy to carve, with no waste, and will make a great centrepiece. The rosemary and garlic add flavour throughout the joint.
The rosemary can be replaced with thyme or sage, both of which go well with the pancetta. Lamb cooks more evenly if it is not chilled from the fridge. If you have time, once you have prepared the joint, place it in the tin, cover with foil and leave at room temperature for half an hour before roasting.
Typical values per serving:
This recipe was first published in March 2006.