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Lamb Baked in a Crust with Fresh Peas, Onions and Pancetta

Leg of lamb stuffed with ham and rosemary, coated in a parmesan crust, and served with sautéed peas and pancetta.

DinnerItalianLambPeasRoastPancetta
Estimated Nutrition
Calories
1269.2
kcal / serving
7615.4 kcal total
Carbs
27g
per serving
162.1 g total
Fat
86g
per serving
515.8 g total
Protein
87.4g
per serving
524.2 g total
Cook Time
160
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
100
g
Parmesan
Freshly grated; pecorino alternative
GrainsCereals
100
g
Breadcrumbs
Fresh
Liquids
260
ml
White Wine
Estimated 1.5 glasses
260
ml
Water
300
ml
Vegetable Stock
Meat
2
kg
Leg Of Spring Lamb
Large leg
200
g
Prosciutto
Cut into strips 5mm thick and 6cm long
100
g
Pancetta
Cut into tiny cubes
NutsSeeds
1
bunch
Rosemary
Sprigs 6cm long
1
pinch
Salt
1
pinch
Black Pepper
Freshly ground
OilsFats
2
tbsp
Olive Oil
5
tbsp
Extra Virgin Olive Oil
Vegetables
300
g
Onion
Finely chopped
500
g
Peas
Fresh shelled weight or frozen petits pois

Method

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