Ingredients
- ½ baby spring lamb, approx 3kg
- 12 garlic cloves
- 4 sprigs rosemary
- 3 tbsp olive oil
- 35 slices thin flat pancetta,
- 4 cups white wine
- 4 cups water
- Pinzimonio
- 1 carrot
- 2 baby fennel bulbs
- 2 tender celery sticks
- Juice of one lemon
- ¼ cup olive oil
Method
Remove lamb from the refrigerator two hours before cooking. Stud the lamb all over with garlic and rosemary and wrap top with pancetta slices. Preheat oven to 160C. Place lamb on a roasting rack in a large baking tray, drizzle with olive oil and season with salt and pepper. Add the water and the wine to the tray. Join two sheets of foil together and cover tray tightly. Roast for approximately two hours then remove the foil and cook for a further 30 minutes. Meanwhile, prepare the pinzimonio by cutting all vegetables into fine batons. Dress with olive oil and lemon juice. Season to taste with sea salt and black pepper.
When ready the lamb will be well done and fall away from the bone. Allow to rest for 20 minutes then cut into serving pieces and serve on a platter with the pinzimonio.
You can also find other of recipes from Travel & leisure magazine, on http://www.travelandleisure.com.au
