This classic preparation for Larded Lamb draws from traditional European cooking techniques that enhance flavor and tenderness by inserting strips of fat or cured meat into the lamb. In this version, garlic, herbs, and ham are blended to create a savory paste that’s inserted into slits in the meat. A light coating of olive oil helps crisp the exterior during roasting. The result is an aromatic, deeply flavorful roast perfect for holidays or elegant dinners. It's a timeless, rustic dish that showcases the depth of lamb's natural flavor enhanced by simple, bold seasonings.
Ingredients
- 1 tbsp parsley (minced )
- 1 tsp salt
- ⅛ tsp ground pepper
- 2 cloves garlic (crushed)
- ¼ cup olive oil (divided)
- 2 ham (thin slices )
- 1 leg of lamb (about 6 to 7 lbs)
Instructions
Step 1: Prepare Seasoning Blend
- Combine parsley, salt, pepper, garlic, and 2 tbsp of olive oil in a small bowl or blender. Mix until well blended.
Step 2: Slice and Stuff Ham
- Cut ham into narrow strips about ¼ inch wide.
- Make deep slits in the lamb using a thin knife or skewer.
Step 3: Lard the Lamb
- Insert ham strips into the slits.
- Rub the surface of the lamb with the blended seasoning mixture.
Step 4: Oil and Roast
- Brush the entire surface with the remaining 2 tbsp olive oil.
- Place lamb on a rack in a roasting pan.
Step 5: Roast
- Roast at 325°F for 15 minutes per pound, or until a meat thermometer reads 150°F.
Tips
- Use fresh flat-leaf parsley for the strongest flavor.
- Replace ham with pancetta or prosciutto for a richer, saltier profile.
- Add rosemary or thyme to the herb mixture for a more aromatic roast.
- Marinate the lamb overnight with the parsley, garlic mixture for deeper penetration.
- Increase olive oil slightly if the blend is too dry to spread evenly.
- Roast on a rack to allow heat to circulate and brown the lamb uniformly.
- Deglaze the roasting pan with wine or broth to make a quick pan gravy.
- For crisper exterior, increase oven to 400°F for the final 10 minutes.
- Serve with roasted potatoes or root vegetables cooked underneath the lamb.
Nutrition
Calories: 480kcalCarbohydrates: 1gProtein: 52gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 165mgSodium: 420mgPotassium: 640mgFiber: 0.3gVitamin A: 310IUVitamin C: 3mgCalcium: 33mgIron: 3mg
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