Name: Lamb stuffed with pancetta and sage
Prep time: 30 min
Cook time: 85 min
Total time: 115 min
Yield: 1
Ingredients: 18.20 gm extra virgin olive oil; 20.00 gm butter; 60g pancetta, finely chopped; 1 brown onion, finely chopped; 2 garlic cloves, crushed; 70g (1 cup) fresh breadcrumbs (made from day-old crusty bread); 55g (1/3 cup) pitted kalamata olives, finely chopped; 1 egg, lightly whisked; 20.00 ml pine nuts, chopped; 30.00 ml chopped fresh continental parsley; 30.00 ml chopped fresh basil; 20.00 ml chopped fresh sage; 2kg lamb leg, boned, butterflied (see note); 1kg Desiree potatoes, unpeeled, cut into 3cm pieces ( see note); 18.20 gm extra virgin olive oil, extra

Lamb stuffed with pancetta and sage

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Prep Time:
30 minutes

Cook Time:
85 minutes

Total Time:
115 minutes

Lamb stuffed with aromatic herbs, roasted on potatoes - sensational!

Ingredients:

18.20 gm extra virgin olive oil
20.00 gm butter
60g pancetta, finely chopped
70g (1 cup) fresh breadcrumbs (made from day-old crusty bread)
55g (1/3 cup) pitted kalamata olives, finely chopped
1 egg, lightly whisked
20.00 ml pine nuts, chopped
30.00 ml chopped fresh continental parsley
30.00 ml chopped fresh basil
20.00 ml chopped fresh sage
2kg lamb leg, boned, butterflied (see note)
1kg Desiree potatoes, unpeeled, cut into 3cm pieces ( see note)
18.20 gm extra virgin olive oil, extra

Instructions:

Preheat the oven to 190°C. In a large frying pan over medium heat, heat oil and butter. Cook pancetta, onion, and garlic for 6-7 minutes until the onion softens slightly. Stir in breadcrumbs and cook for an additional 2 minutes.
Place the pancetta mixture in a bowl, then mix in the olive, egg, pine nuts, parsley, basil, and sage. Season generously with salt and pepper.
Lay the lamb flat on a clean surface, skin-side down. Line the center of the lamb with pancetta. Fold the sides of the lamb to seal in the filling. Secure the lamb with unwaxed white kitchen string at 2cm intervals. Season the lamb with salt and pepper.
Prepare a large roasting pan by lining it with non-stick baking paper. In a bowl, mix potatoes and extra oil, coating them evenly. Spread the potatoes in the pan and place the lamb on top. Roast in the oven for 1 hour or until the lamb reaches your desired level of doneness. Move the lamb to a serving platter, cover loosely with foil, and let it rest for 15 minutes before serving.
While waiting, preheat the oven to 220°C. Continue roasting the potato for an additional 15 minutes, or until it is crispy and golden brown.
Place the potatoes elegantly around the lamb. Remove the string and slice the lamb to serve.

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