Shaved Leg of Lamb with Fresh Cherries, Pancetta and "Sugo Naturale"
- 5 lb lamb leg (skinned or boneless)
- 1/2 lb carrot
- 1/2 lb onion
- 1/2 lb celery root
- 2 heads of garlic
- 4 sprigs rosemary (minced)
- 3 Tbs Dijon mustard
- 1/2 cup grapeseed oil
- Lamb "Sugo Naturale"1/2 cup lamb drippings from roast
- 1 cup red wine
- 1/2 cup sugar
- 1/2 cup strained fat from rendered pancetta
- 2 Tbs raspberry vinegar
- Garnish for Lamb3/4 lb pancetta (Italian bacon)
- 3/4 lb cherries (pitted)
- 1/4 lb chives (minced)
- 1/4 lb parsley (minced)
- Tie lamb leg tightly with butcher twine and peel and cut vegetables into one-inch pieces. Half the garlic cloves.
- Lay the lamb leg on top of vegetables and garlic in a small roasting pan and roast at 200°F for 6 hours or until interior temperature reaches 150°F .
- Remove lamb from pan and let cool in refrigerator. Reserve drippings from lamb for sauce (approximately 1/2 cup).
- Once lamb is cool slice as thin as possible (approximately 1/16 inch). Toss sliced lamb with dijon mustard, minced rosemary and grapeseed oil. Salt and pepper to taste.
- For Lamb "Sugo Naturale"Take the roasting pan with the lamb drippings and vegetables and strain through a fine strainer. Discard vegetables.
- Return drippings to roasting pan and turn heat to medium on stovetop. Add sugar, red wine and raspberry vinegar. Reduce half way and strain again into a small saucepan. Top with pancetta fat. Set aside.
- For GarnishCut pancetta into 1/4 inch squares. Slowly cook pancetta in a sauté pan on low heat until crispy.
- Strain through strainer and save the fat (approximately 1/2 cup). Toss the cherries with the warm pancetta and sprinkle the chives and parsley and sliced lamb to garnish.
- Place lamb in warm oven to quickly reheat. Pour "Sugo Naturale" over warmed lamb. Sprinkle the chives and parsley over the cherries, pancetta and sliced lamb to garnish.
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