Recipe courtesy of Jamie Oliver
Episode: Chef's Night Out
Level:
None

Ingredients

Directions

With a knife, follow the lamb bone down about 4 inches (you are just making a 'tunnel' where you are cutting the meat away from the bone). Do this from the top end and the bottom end. Pierce the skin at an angle with a sharp pointed knife 6 to 8 times at random around the leg. Where you have made the incisions, open them up a bit by poking your fingers down in them to make a bit of space.

Using a pestle and mortar smash up half the sage with the garlic and 1 teaspoon of salt. When its pulped, add the lemon juice, 2 tablespoons of olive oil, the other half of the sage and the rosemary roughly chopped. Stuff the mixture into all the incisions and gaps you have made with the knife. Then stuff the pancetta deep into the gaps along the bone and the incisions. This gives a lovely fragrant flavor to the meat. Season with salt and place directly on oven shelf in a pre-heated oven 225 C/425 F/Gas 7 until cooked.

IDEAS YOU'LL LOVE

Roasted Leg of Lamb

Recipe courtesy of Bobby Flay

Herb-Roasted Lamb

Recipe courtesy of Ina Garten

Roasted Lemon Chicken Legs

Recipe courtesy of Ree Drummond

Grilled Leg of Lamb

Recipe courtesy of Ina Garten

Lamb Lollipops

Oven Roasted Rack of Lamb

Recipe courtesy of Kathleen Daelemans

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Roasted Green Beans

Recipe courtesy of Ree Drummond

Roasted Tomatillo Sauce

Recipe courtesy of Ree Drummond

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking