Stuffed leg of lamb with pancetta & sage

A real Sunday treat - this recipe is a great summer alternative to heavier winter roasts and is perfect served with fresh bread and salad

• Preparation: 10 mins
• Cooking: 60 mins
• Serves: 5

What you need:

• 1.3kg/3lb lean butterflied leg of lamb
• Freshly milled black pepper
• 5ml/1tsp garlic salt
• 4-6 large fresh sage leaves, finely chopped
• 50g/2oz bacon lardons or pancetta cubes, finely chopped
• 30ml/2tbsp olive oil

What you do:

1. In a small bowl, mix the sage and bacon lardons or pancetta cubes together.
2. Preheat the oven to Gas mark 7, 220°C, 425°F.
3. Place the lamb on a chopping board, season and make several slits over the surface. Spread the sage mixture all over the joint on both sides and press well into the slits. Drizzle with the oil.
4. Insert 2 long metal or wooden skewers (previously soaked in water for 20 minutes), criss-crossed through the lamb.
5. Place directly on the shelf in a preheated oven (place a tray underneath to catch the drips) for about 50-60 minutes, turning frequently.
6. Alternatively, place on a prepared barbecue not too close to the coals for about 40-50 minutes.
7. Slice the lamb and serve with a tossed green salad.

Cook's tip:

Ask your butcher to butterfly your lamb for you. Use an unrolled boneless lamb shoulder joint as an alternative.

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