Name: Roast leg of lamb with sage and prosciutto
Prep time: 50 min
Cook time: 110 min
Total time: 160 min
Yield: 1
Ingredients: 2kg Whole Lamb Leg Roast; 12 thin slices prosciutto; 12 sage leaves; 2 garlic cloves, peeled, thinly sliced; 45.50 gm olive oil; 6 small Sebago potatoes, peeled, cut into quarters; 800g butternut pumpkin, peeled, cut into 4 cm pieces; 600g zucchini, halved lengthways, cut into 3 cm lengths; 123.75 gm red wine; 127.50 gm beef stock

Roast leg of lamb with sage and prosciutto

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Prep Time:
50 minutes

Cook Time:
110 minutes

Total Time:
160 minutes

Succulent lamb leg wrapped in prosciutto and sage for a flavorful delight.

Ingredients:

2kg Whole Lamb Leg Roast
12 thin slices prosciutto
12 sage leaves
2 garlic cloves, peeled, thinly sliced
45.50 gm olive oil
6 small Sebago potatoes, peeled, cut into quarters
800g butternut pumpkin, peeled, cut into 4 cm pieces
600g zucchini, halved lengthways, cut into 3 cm lengths
123.75 gm red wine
127.50 gm beef stock

Instructions:

Preheat the oven to 210°C with one shelf positioned above the centre and another shelf below. Place the lamb in a roasting pan and carefully make 12 small holes, each about 1.5cm deep, in the lamb.
Cut each slice of prosciutto in half lengthwise. Roll one sage leaf and one slice of garlic tightly in each half-slice of prosciutto. Press one prosciutto roll into each cut in the lamb. Brush the lamb with 2 teaspoons of oil, then season with salt and pepper. Place on the top shelf and roast for 15 minutes.
In a large bowl, mix potato with 1 tablespoon of oil, salt, and pepper until well coated. Arrange around the lamb in the oven and roast at 180°C for an additional 40 minutes.
In a large baking tray, combine pumpkin, zucchini, and the remaining tablespoon of oil. Season with salt and pepper, tossing to coat evenly. Roast in the oven below the lamb for 30 minutes, flipping the vegetables halfway through. Add remaining prosciutto over the lamb and continue roasting for another 10 minutes until the lamb reaches your preferred level of doneness.
Place the lamb and prosciutto onto a large plate and cover loosely with foil. Transfer the potatoes to a baking tray along with the pumpkin and zucchini. Increase the oven temperature to 230°C and roast the vegetables for an additional 10 minutes until they are golden and crisp.
Transfer the flavorful drippings from the roasting pan into a saucepan. Pour in the wine and stock, then heat it up over medium-high heat until it starts to boil. Use a fork to stir and dissolve any delicious bits stuck to the bottom of the pan. Let it simmer gently for 3 minutes, allowing it to reduce slightly. Finally, serve the lamb with the roasted vegetables and the delicious gravy.

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