Ingredients

• 2kg/4lb 6½oz leg of spring lamb
• 200g/7oz prosciutto (such as parma ham)
• cut into strips 5mm/¼in thick and 6cm/2½in long
• a few sprigs of rosemary
• 6cm/2½in long
• 2 tbsp olive oil
• salt and freshly ground black pepper
• 100g/3½oz freshly grated parmesan or pecorino cheese
• 100g/3½oz fresh breadcrumbs
• 1½ glasses of white wine
• 1½ glasses of water
• 5 tbsp extra virgin olive oil
• 300g/10½oz onion
• finely chopped
• 100g/3½oz pancetta
• cut into tiny cubes
• 500g/1lb 1½oz fresh peas
• shelled weight
• or 500g/1lb 1½oz frozen petits pois
• 300ml/10½fl oz vegetable stock

Directions

• Preheat the oven to 180C/350F/Gas 4. For the roast leg of lamb
• place the leg of lamb on a clean work surface or chopping board.
• With a long
• thin
• sharp knife
• make lots of incisions all over the meat.
• Insert the strips of ham and rosemary together deep into the incisions leaving a little out.
• Rub the olive oil all over the lamb and season with salt and pepper
• rubbing well in.
• In a bowl
• mix together the parmesan or pecorino and breadcrumbs.
• Carefully sprinkle over the top and side of the lamb and press well with your hands so the meat is well covered and the crumbs don't fall off - if some do
• just gather them up and place onto the meat.
• Carefully place the meat in a roasting tin which will just fit the lamb. Pour in the wine and water on the side of the tin (not on the meat).
• Cover with foil and place in the preheated oven for about two and a half hours
• which will give you a medium- to well-cooked lamb. Cook for less time if you prefer your lamb pink.
• During cooking
• check from time to time the liquid content - if necessary add more water. For the last 10 minutes of cooking time
• remove the foil and increase the heat to 200C/390F/Gas 6 and roast until the topping goes golden and crispy
• but be careful not to burn.
• Remove from the oven
• slice and serve. Don't forget to pour the cooking juices over the lamb slices if you desire. Serve with small roast Jersey potatoes with the skins on
• and the peas with pancetta.
• For the fresh peas with onion and pancetta
• heat the olive oil in a saucepan
• add the onion and pancetta and sauté.
• Stir in the peas and stir fry for a couple of minutes. Add the stock
• bring to the boil
• then reduce the heat
• cover and simmer for approximately 20 minutes
• stirring now and again.
• After this time
• the stock should almost have evaporated.
• Serve immediately or make in advance and re-heat when required.