Fried lamb with pancetta / bacon salvie and rosm

Ingredients for Fried lamb with pancetta / bacon salvie and rosm

Instructions for Fried lamb with pancetta / bacon salvie and rosm

To prepare the Fried lamb with pancetta / bacon salvie and rosm recipe, please follow these instructions:

Cut into the meat until you meet the leg. Follow the leg with the knife to both sides, so you get a pocket between the leg and the meat.
Punch holes in the skin 6-8 times evenly distributed over the club. Open the cut a little with your fingers.

Crush half the salvie with garlic and 1 teaspoon of salt in a mortar. Then add lemon juice, 2 teaspoons olive oil, the rest of the sage and the coarse-roasted rosemary.

The mixture is filled into the pockets and in the "pocket" along the leg. Finally, push the pancetti / bacon into all openings.

Grease a preheated frying pan with a little oil and put the lamb on it.

Step in the oven at 225 degrees and turn the club approximately every half hour until it is finished.

Steps: Red - 10 min per 450 gr + 20 min.
Medium - 13 min per 450 gr + 20 min
Gennemstegt - 20 min per 450 gr + 20 min

tips:
If you do not have a mortar, you can chop the ingredients roughly. The dish tastes delicious with rosemary potatoes.