Ingredients
1 large leg of lamb
1/2 lb. carrots
1/2 lb. onion
1/2 lb. celery root
2 head garlic
4 sprig rosemary
3 tbsp. Dijon mustard
1/2 c. grapeseed oil
Salt and pepper to taste
3/4 lb. pancetta (Italian bacon)
3/4 lb. cherries (frozen cherries can be substituted if fresh are not available)
1/4 lb. chives
1/4 lb. Parsley
1/2 c. lamb drippings from roast
1 c. red wine
1/2 c. sugar
2 tbsp. raspberry vinegar
1/2 c. strained fat from rendered pancetta
Preparation
Step 1Preheat oven to 200 degrees F. Tie lamb leg tightly with butcher twine. Peel and cut vegetables into one-inch pieces. Half the garlic cloves. Lay lamb leg on top of vegetables and garlic in a small roasting pan and roast for 6 hours or until interior temperature reaches 150 degrees F.Step 2Remove lamb from pan and let cool in refrigerator. Reserve drippings from lamb for sauce (approximately 1/2 cup). Once lamb is cool, slice as thin as possible (approximately 1/16 inch). Toss sliced lamb with rosemary, Dijon mustard, and grapeseed oil. When ready to serve, place lamb in a pan and “flash” warm in oven until heated. Salt and pepper to tasteStep 3For garnish: Cut pancetta into 1/4-inch squares. Slowly cook pancetta in a sauté pan on low heat until crisp. Strain through strainer and save the fat (approximately 1/2 cup). Toss the cherries with the warm pancetta and spoon over the sliced lamb. Sprinkle the chives and parsley over cherries, pancetta, and sliced lamb to garnish.Step 4For Sugo Naturale: Take the roasting pan with the lamb drippings and vegetables and strain through a fine strainer. Discard vegetables. Return drippings to roasting pan and turn heat to medium on stovetop. Add red wine, sugar, and raspberry vinegar. Reduce halfway and strain again into a small saucepan. Top with pancetta fat and serve over warm lamb.
For more recipes from the American Lamb Board, go to: americanlamb.com. Get more lamb recipes from celebrity chefs!
