Leg of lamb with Pancetta and Lemon Zest

L e g o f l a m b w i t h P a n c e t t a a n d L e m o n Z e s t


Preheat oven to 350 deg. F (180 deg.C).

Using a knife, remove zest from lemon, cut into julienne and set aside. Slice pulp into rounds and set aside.

Using a knife, cut slits going with the grain on both sides of the lamb. Put a piece of zest, a piece of pancetta and one of rosemary in each slit, until half the aromatics have been used gone. Rub the lamb with hot pepper paste and set aside.

In a casserole, lay the lamb on top of the remaining aromatics and cover with lemon slices. Add vegetables around the lamb and braise in the oven for 60 minutes or to desired degree of doneness. Turn vegetables over halfway through.

Remove lamb and vegetables and keep warm until time to serve.

Over medium heat, deglaze casserole with red wine and reduce by half. Add demi-glace and season to taste. Serve lamb with vegetables and sauce.

Source : Metro

Fruit and Vegetables
(1) lemon
(10) sprigs of rosemary, cut in 2
(1 tsp. / 5 mL) hot pepper paste
(12) creamer potatoes , cut in 2
(2) large carrots , peeled and cut into sticks
(4) white turnips , peeled and cut into sticks
(1) celeriac, peeled and cut into sticks

Meat and Deli
(3 1/4 lb / 1 1/2 kg) leg of lamb
(3 1/2 oz / 100 g) pancetta, sliced and julienned
(1 cup / 250 mL) demi-glace

(2 cups / 500 mL) red wine