Ingredients
- 2 rosemary sprigs
- 3 garlic cloves, chopped
- 75 g (2½ oz) pancetta, chopped
- 2 kg (4 lb 8 oz) leg of lamb, shank bone cut off just above the joint, then trimmed of excess fat and tied
- 1 large onion
- 125 ml (4 fl oz/½ cup) olive oil
- 375 ml (13 fl oz/1½ cups) dry white wine
Method
1. Preheat the oven to 230°C (450°F/Gas 8). Pull the leaves off the rosemary sprigs. Using a large, sharp knife, chop the rosemary, garlic and pancetta until a coarse paste forms, then season with sea salt and freshly ground black pepper.
2. Using a small, sharp knife, make incisions 1 cm (½ inch) deep all over the lamb. Rub the rosemary mixture over the lamb, pushing it into the incisions.
3. Peel the onion, then cut it widthways into four thick slices and place in the centre of a roasting tin. Sit the lamb leg on top, pour the olive oil over, then roast for 15 minutes.
4. Reduce the oven temperature to 180°C (350°F/Gas 4) and pour in 250 ml (9 fl oz/1 cup) of the wine. Roast for 1¼ hours for medium–rare, or until cooked to your liking, basting from time to time and adding a little water if the juices start to burn. Transfer the lamb leg to a warm platter, cover loosely with foil and leave to rest in a warm place for 10 minutes.
5. Remove the onion from the roasting tin and spoon off the excess fat. Place over high heat on the stovetop, pour in the remaining wine and cook for 3–4 minutes, or until the sauce reduces and thickens. Season to taste.
6. Carve the lamb, arrange on warmed plates and serve with the sauce spooned over the top.
