Lamb leg stuffed with pancetta and Le Rustique

Leg of lamb recipe with delicious Le Rustique cheese.

Ingredients

1 lamb leg deboned of 1,5 - 2 kg
2 tbs olive oil
Salt and pepper

Stuffing

180 g (6 oz) chopped lamb
150 g (5 oz) sliced pancetta slightly pan fried
500 ml (2 cups) bread crumbs
170 g of Le Rustique cheese cubed
3 garlic cloves, finely chopped
15 ml (1 tbs) of fresh rosemary, chopped
15 ml (1 tbs) of fresh mint, chopped
15 ml (1 tbs) of parsley, chopped
60 ml (1/4 cup) dry white wine
Salt and pepper

Sauce

125 ml (1/2 cup) of dry white wine
375 ml (1 1/2 cup) lamb stock
10 ml (2 teaspoons) flour
10 ml (2 teaspoons) butter

Directions

Portions: 6 to 10

Preparation: 15 minutes

Cooking time: 1 hour - 1 hour and 20 minutes

Preheat oven at 180 °C (350 °F). In a bowl, mix stuffing ingredients and season. Open lamb leg, fill with stuffing, roll and tie with string. Season. In a pan, heat the oil and sauté de roast on all sides. Cook for about 1 hour to 1 hour and 20 minutes, or 20 minutes per 450 g. Take out from oven, wrap in Alumifoil and let rest for 20 minutes. Deglaze the pan with wine, reduce to half, add the lamb stock and bring to a boil. In a small bowl, mix flour and butter; add the sauce and whisk until it thickens. Simmer 5 minutes whisking from time to time. Serve three thin slices of lamb per plate, topped with sauce. Decorate with fresh rosemary. Serve with slices of zucchini and carrots with leaves.

Did you know...

When you cut a bloomy rind cheese, each portion must have its part of rind and body, the flavor is more pronounced near the crust. In addition, a velvety dried rind can be grated and used in soups or salads.

A-sides

Sundried black olives or grilled peppers.