Fried lamb with pancetta, sage and rosemary

Ingredients for Fried lamb with pancetta, sage and rosemary

Instructions for Fried lamb with pancetta, sage and rosemary

To prepare the Fried lamb with pancetta, sage and rosemary recipe, please follow these instructions:

Cut into the meat until you meet the leg. Follow the leg with the knife to both sides, so you get a pocket between the leg and the meat.

Punch holes in the skin 6-8 places distributed across the club. Open cut a bit with your fingers.

Crush half of the sage with garlic and 1 teaspoon. Salt in a mortar. Then add the lemon juice, the olive oil, the rest of the sage and the coarse-roasted rosemary.

The mixture is filled in the holes and in the "pocket" along the leg. Finally, push the pancetta or smoked bacon into all openings.

Grease a little oil on a preheated pan and place it on it.

Step the oven in the oven at 225 degrees and turn the club approx. Every half hour until it's done.