Ingredients
1largeleg of lamb
½lbcarrots
½lbonion
½lbcelery root
2headsgarlic
4rosemary sprigs
3tbspdijon mustard
½cupgrapeseed oil
salt and pepper,to taste
¾lbpancetta,(Italian bacon)
¾lbcherries,fresh or frozen
¼lbchives
¼lbparsley
½cuplamb drippings from roast
1cupred wine
½cupsugar
2tbspraspberry vinegar
½cupfat from pancetta,strained, rendered
Preparation
Preheat oven to 200 degrees F.
Tie lamb leg tightly with butcher twine. Peel and cut vegetables into 1-inch pieces. Half the garlic cloves.
Lay lamb leg on top of vegetables and garlic in a small roasting pan and roast for 6 hours or until interior temperature reaches 150 degrees F.
Remove lamb from pan and let cool in the refrigerator. Reserve drippings from lamb for sauce, approximately ½ cup. Once the lamb is cool, slice as thin as possible, approximately 1/16-inch.
Toss sliced lamb with rosemary, Dijon mustard, and grapeseed oil. When ready to serve, place lamb in a pan and “flash” warm in the oven until heated. Salt and pepper to taste.
Cut pancetta into ¼-inch squares. Slowly cook pancetta in a sauté pan on low heat until crisp. Strain through a strainer and save the fat, approximately ½ cup.
Toss the cherries with the warm pancetta and spoon over the sliced lamb. Sprinkle the chives and parsley over cherries, pancetta, and sliced lamb to garnish.
Take the roasting pan with the lamb drippings and vegetables and strain through a fine strainer. Discard vegetables. Return drippings to roasting pan and turn heat to medium on the stovetop.
Add red wine, sugar, and raspberry vinegar. Reduce halfway and strain again into a small saucepan.
Top with pancetta fat and serve over warm lamb.
