* Exported from MasterCook *

ROAST LEG OF LAMB WITH PANCETTA, SAGE AND ROSEMARY

Recipe By :The Naked Chef
Serving Size : 4 Preparation Time :1:30
Categories : 0-5G Low Carb Meat Lamb Roast


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 leg of lamb -- about 2 kg
1/2 bunch fresh sage
1 cl garlic
salt and freshly ground black pepper
1 lemon -- juice of
olive oil
1/2 bunch fresh rosemary
85 gr pancetta -- 3-4oz sliced

1 With a knife, follow the lamb bone down about 10-12cm/4" to make a 'tunnel' where you cut the meat away from the bone. Do this from the top end and bottom end. 2 Pierce the skin at an angle with a sharp pointed knife six or eight times at random around the leg. Where you have made the incisions, open
them up a bit by poking your fingers down them to make a bit of space. 3 With a pestle and mortar, smash up half the sage with the garlic and 1 tsp salt. When pulped, add the lemon juice, 2 tbsp olive oil, rest of the sage and the rosemary, roughly chopped. Stuff the mixture into all the incisions and gaps you have made with the knife. 4 Stuff the pancetta deep into the gaps along the bone and incisions. Season with salt and cook in a preheated oven at 225c/425f/Gas 7 until cooked.




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Per Serving (excluding unknown items): 9420 Calories; 402g Fat (40.0% calories from fat); 1341g Protein; 17g Carbohydrate; trace Dietary Fiber; 3379mg Cholesterol; 129890mg Sodium. Exchanges: 0 Grain(Starch); 193 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipe


Nutr. Assoc. : 0 0 0 0 0 0 0 0

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