Lamb cherry with pancetta sage and rosemary

Ingredients for Lamb cherry with pancetta sage and rosemary

Instructions for Lamb cherry with pancetta sage and rosemary

To prepare the Lamb cherry with pancetta sage and rosemary recipe, please follow these instructions:

LAMME CROCHET: Cut into the meat until you meet the leg. Follow the leg with the knife to both sides to get a pocket between the leg and the meat. Punch holes in the skin 6-8 times evenly distributed over the club. Open the cut a little with your fingers.

Crush half of the sage with garlic and 1 teaspoon of salt in a mortar. Then add lemon juice, 2 teaspoons olive oil, the rest of the sage and the coarse chopped rosemary.

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

Grease some oil on a preheated pan (preferably thickened) and put the lamb on it. Step in the oven at 225 ° C. Turn the club approximately every half hour until it is finished.
Steps: Red - 10 min per 450 gr + 20 min
Medium - 13 min per 450 + 20 min
Gennemstegt - 20 min per 450 gr + 20 min

Always let the meat rest for at least 10 minutes before cutting it out.