Roast Leg of Lamb with Pecorino and Wild Garlic
This recipe was created by Alessandro Grano, head chef of our Moxon Street neighbours La Fromagerie.
The Pecorino Sardo has a sweet, mocha style character that works wonderfully in sauces. Here, it complements the delicate and savoury flavour of new season lamb.
Serve with Spring greens and Jersey Royal potatoes for a bright Easter lunch.
Method
- In a bowl mix the Pecorino Sardo, wild garlic, parsley, lemon zest & chilli.
- Place the lamb on a chopping board with the deboned side facing up, season with salt and pepper and then rub the pecorino mix all over the meat and joints.
- Gently bring the lamb together encasing the Pecorino mix and secure with butchers string.
- Rub olive oil all over the leg and season with salt & pepper.
- Bake in a 180c hot oven for 1- 1 ½ hours until the lamb is pink to medium.
- Remove from the oven, cover with foil & allow to rest for at least 15-20 minutes.
- Serve with spring asparagus, peas, broad beans & Jersey Royal potatoes. Spoon over the meat juices for the roasting pan and enjoy!
Ingredients
1 whole Deboned Leg of Lamb
100g Grated Pecorino Sardo
100g Roughly Chopped Wild Garlic
100g Roughly Chopped Flat Leaf Parsley
Zest of 1 unwaxed Lemon
Good pinch of Red Chilli Flakes
4tbsp of Extra Virgin Olive Oil
Sea Salt & Pepper
