Lamb Abruzzi
Source: Julie Biuso
 

Ingredients
3 tbsp finely chopped streaky bacon
3 cloves garlic, crushed
1 tbsp finely chopped rosemary
2 tbsp finely chopped parsley
freshly ground black pepper to taste
1.5kg (3.4lb) leg of lamb, trimmed of excess fat
2 tbsp olive oil
125ml (4 fl oz) balsamic vinegar (or
red wine vinegar)
1 tsp salt
2 tbsp freshly grated parmesan cheese
3 tbsp fresh white breadcrumbs
2 tbsp soft butter I've cooked hundreds of lamb dishes over the years, but this one is tops. It's succulent and tender, and its crisp coating of parmesan cheese makes it absolutely delicious.

 Directions
Preheat the oven to 190ºC/375ºF/gas 5. Mix the bacon, garlic, rosemary, parsley and a little black pepper in a small bowl. Make a doze or so deep incisions in the meaty parts of the lamb and force the stuffing into these slits, using the end of a teaspoon. Put the olive oil in a roasting tin and place in the oven. When the oil is hot, add the lamb, coating it in the hot oil to seal. Grind over some black pepper and roast the meat for 45 minutes, basting occasionally. Pour the balsamic vinegar over, sprinkle with the salt and return to the oven for a further 15 minutes.

Meanwhile, mix together the parmesan cheese, breadcrumbs and butter. Spread this over the top of the lamb and return it to the oven for another 15 minutes. Remove the lamb from the oven and let it rest at room temperature, covered loosely with aluminium foil, for 15 minutes before slicing. (This produces a moist pink roast but, if you prefer the lamb a little more cooked, allow an extra 10-15 minutes in the initial cooking stage.)
Transfer the lamb to a chopping board. Tilt the roasting tin, scoop off and discard the fat, then bubble up the juices over a medium heat for a minute or two. Slice the lamb thinly, arrange it on a serving plate, pout the pan juices over and serve immediately.
Serves 6