Roasted Leg of Lamb with Caraway and Pancetta
- serves 8
¼ cup chopped fresh parsley
1 tsp grated lemon rind
¼ cup lemon juice
3 Tbsp extra-virgin olive oil
4 clove garlic, minced
1 Tbsp chopped fresh marjoram (or 1 tsp dried)
tsp caraway seeds, crushed
¼ tsp each salt and pepper
1 butterflied leg of lamb (about 2 ½ lb)
4 slices pancetta, chopped
1. In large bowl, combine parsley, lemon rind and juice, oil, garlic, marjoram, caraway seeds, salt and pepper; set aside.
2. Trim fat from lamb. Cut slits all over lamb; insert pancetta piece in each. Add to marinade, turning to coat. Cover and refrigerate, turning occasionally, for 8 hours. (Make-ahead: Refrigerate for up to 24 hours.)
3. Place lamb on greased grill over medium-high heat; close lid and grill, turning once, until meat thermometer registers 140°F for rare, 20 to 30 minutes, or until desired doneness.
4. Transfer to cutting board and tent with foil; let stand for 10 minutes before slicing thinly across the grain. Serve with any accumulated juices.