Stuffed Leg of Lamb

• 2 12 lbs leg of lamb (1.5 kg if bone still in)
• 1 large handful flat leaf parsley, roughly chopped
• 3 large garlic cloves, finely sliced
• 2 12 ounces cubed pancetta or 2 12 ounces bacon
• 3 tablespoons extra virgin olive oil
• sea salt and pepper
• 5 fluid ounces red wine
• 3 12 fluid ounces veal stock or 3 12 fluid ounces beef stock
• 2 teaspoons ice, cold butter cut into tiny pieces

1. Preheat the oven to 350F/170C/Gas mark 4.
2. Remove string from leg of lamb and open out the joint, skin side down.
3. Slash any thick parts of meat so the joint lays flat to the board.
4. Evenly sprinkle the parsley, garlic and Pancetta over the surface, and then sprinkle generously with the olive oil.
5. Season well with salt and pepper.
6. Roll the joint back up and tie securely with kitchen string.
7. Place the joint into a large roasting tin and cook for 1 hour (rare) 1 hour 15 mins for medium.
8. Tightly wrap the joint in foil and leave to rest for 10 minutes
9. Meanwhile, carefully pour off any fat from the roasting tin and place it on a medium heat on top of the stove.
10. Pour in the wine carefully scraping up all the juices stuck on the bottom and reduce to a sticky glaze.
11. Add the stock, stir well and reduce by half.
12. Strain through a fine sieve into a small saucepan and add the butter and shake the pan gently until all the butter is absorbed.
13. Check and adjust the seasoning.
14. Slice the lamb and serve immediately on a bed of wilted spring greens, surrounded by the sauce.

lamb, parsley, garlic, pancetta, extra virgin olive oil, salt, fluid ounces red wine, veal, cold butter

Taken from www.food.com/recipe/stuffed-leg-of-lamb-423382 (may not work)