Sicilian Roast Lamb

Submitted by Joanne Carroccio

Lamb in Sicily, as in other parts of Italy, is killed very young. Although a piece of young lamb will be cooked sufficiently for Sicilian taste in 30 minutes, for most people, especially when cooking older lamb, longer cooking is advised.

Ingredients

3-3 1/2 lbs. of leg of lamb
1 slice of parma ham, diced
1 sprig of rosemary
5 tbsp. of melted lard
Salt and pepper
4 tbsp. of fresh breadcrumbs
4 tbsp. of grated pecorino or parmesan cheese

Directions

1. Wipe the meat with a damp cloth and with the point of a sharp knife make small incisions all over the surface

2. Into each incision push a piece of ham and a few spikes of rosemary

3. Put the meat into a baking pan just large enough to hold

4. Spread with lard, season lightly with salt, and generously add freshly ground pepper

5. Mix the breadcrumbs with the cheese and sprinkle over the meat

6. Roast in a moderate oven, around 375 degrees, until tender, turning and basting occasionally with pan juice

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