Roasted Lamb

Name: Roasted Lamb
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 10
Cuisine: Italian, Europe, Secondo Piatto, Mediterranean
Ingredients: 200 g pancetta; 5 garlic cloves; 6 sprigs Thyme; 6 sprigs rosemary; 4 sprigs sage; 2 dried peperoncini; 1 piece organic lemon zest; 0.5 lamb ca. 4 kg (with bones, cut into 4 pieces by butcher); Salt; Pepper; 100 ml olive oil; 125 ml white wine

Prep: 20min

| Servings: 10 | Cook: 1h 30min

Roasted lamb is a recipe with fresh ingredients from the game category. Try this and other recipes from Spoonsparrow!

Ingredients

200 g pancetta
5 garlic cloves
6 sprigs Thyme
6 sprigs rosemary
4 sprigs sage
2 dried peperoncini
1 piece organic lemon zest
0.5 lamb ca. 4 kg (with bones, cut into 4 pieces by butcher)
Salt
Pepper
100 ml olive oil
125 ml white wine

Instructions

1.
Peel the garlic cloves and finely chop them; dice the Pancetta into very small cubes. Wash the herbs, shake dry, pluck from stems and finely chop. Dice the peperoncini and lemon zest as well. Mix everything together and add the oil.
2.
Wash the lamb pieces, pat dry, rub with salt and pepper, and place in a roasting pan. Coat all parts evenly with the mixture. Pour wine into the pan and add 1/2 cup water. Roast in a preheated oven at 140°C fan for about 1 hour 30 minutes, turning gently every 20 minutes.
3.
If the liquid has almost evaporated, pour in a little more water.
4.
Let the finished pieces rest in the turned‑off oven for another 10 minutes, transfer to a wooden board and serve garnished with herbs.