health guides

Directions

• Tie lamb leg tightly with butcher twine and peel and cut vegetables into one-inch pieces. Half the garlic cloves.
• Lay the lamb leg on top of vegetables and garlic in a small roasting pan and roast at 200°F for 6 hours or until interior temperature reaches 150°F .
• Remove lamb from pan and let cool in refrigerator. Reserve drippings from lamb for sauce (approximately 1/2 cup).
• Once lamb is cool slice as thin as possible (approximately 1/16 inch). Toss sliced lamb with dijon mustard, minced rosemary and grapeseed oil. Salt and pepper to taste.
• For Lamb "Sugo Naturale"Take the roasting pan with the lamb drippings and vegetables and strain through a fine strainer. Discard vegetables.
• Return drippings to roasting pan and turn heat to medium on stovetop. Add sugar, red wine and raspberry vinegar. Reduce half way and strain again into a small saucepan. Top with pancetta fat. Set aside.
• For GarnishCut pancetta into 1/4 inch squares. Slowly cook pancetta in a sauté pan on low heat until crispy.
• Strain through strainer and save the fat (approximately 1/2 cup). Toss the cherries with the warm pancetta and sprinkle the chives and parsley and sliced lamb to garnish.
• Place lamb in warm oven to quickly reheat. Pour "Sugo Naturale" over warmed lamb. Sprinkle the chives and parsley over the cherries, pancetta and sliced lamb to garnish.