Roasted Leg of Lamb with Caraway and Pancetta

  • serves 8


1 Rating
Directions for: Roasted Leg of Lamb with Caraway and Pancetta


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.

See more: North American, Lamb, Main, Grill, Winter, Dinner, Pork, Roast


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