Pancetta and Garlic top crusted Leg of Lamb with Smoked Rosemary March 22 2013

 

3# boneless piece of lamb (butterflied)

Grape seed Oil

4 cloves of garlic           

1/2 # Pancetta

Kosher Salt       

Fresh Ground Black Pepper

 

Preheat the oven to 400 degrees. While you are heating up a small amount (about 2 cups) of grape seed oil on a skillet, Slice the cloves of garlic into thin slices and dice the pancetta. When the oil is hot (before smoking), carefully put the leg of lamb in the skillet fat side down. After about 5 minutes and when the skin/fat is brown, pull the lamb and put into a roaster (still meat side up). Dip your rosemary sprigs into the oil and put off to the side. Add the garlic and pancetta to the top of the lamb, and even cut a couple slits to stuff some inside. Put the three sprigs on top of the leg of lamb and with a long lighter, light the sprigs till they each are smoking. When smoke can be seen on each sprig, put the lamb into the oven for 30 minutes. Slice and serve.