Lamb with parma ham or bacon

Ingredients for Lamb with parma ham or bacon

Instructions for Lamb with parma ham or bacon

To prepare the Lamb with parma ham or bacon 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.

Sticks 6-8 are well distributed in the skin of each lamb. Open the cut a little with your fingers.

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

The mixture is filled in the holes and in the "pocket" along the leg. Slowly push the ham or bacon into all openings.

Sprinkle some oil on a preheated pan and place the dishes on it.

Step the dishes at 225 degrees until they are tender. Lamb cows must be soft when taken out of the oven.

Use a step thermometer = Red approx. 60 degrees. Medium approx. 63 degrees. Passed about 74 degrees.

Leave the clubs rest for at least 10 minutes before cutting. Keep in mind while the temperature rises 3-5 degrees.


tips:
Served with rosemary potatoes. See recipe under rosemary potatoes.