Leg of Lamb stuffed with Allégro Soft ripened and Pancetta


1 boneless leg of lamb, about 1.5 to 2 kg (3 to 4 lb)
30 mL (2 tbsp) olive oil
Salt and freshly ground pepper, to taste

180 g (6 oz) ground lamb
150 g (5 oz) pancetta, chopped and fried
500 mL (2 cups) fresh breadcrumbs (no crusts)
170g (5 1/2 oz) Allégro Soft ripened cheese, diced
3 cloves garlic, finely chopped
15 mL (1 tbsp) chopped fresh rosemary
15 mL (1 tbsp) chopped fresh mint
15 mL (1 tbsp) chopped flat-leaf parsley
60 mL (1/4 cup) dry white wine
Salt and freshly ground pepper, to taste

125 mL (1/2 cup) dry white wine
375 mL (1 1/2 cups) lamb broth
10 mL (2 tsp) flour
10 mL (2 tsp) butter


Preheat oven to 180°C (350°F).

In a bowl, combine all stuffing ingredients. Open lamb leg and evenly place stuffing inside. Roll up and tie with string. Salt and pepper well.

In an ovenproof frying pan, heat oil and brown lamb on all sides. Roast in oven 60 to 80 minutes, about 20 minutes per 450 g (1 lb). Remove from oven, cover loosely with foil and let rest for 20 minutes.

Deglaze pan with wine, reduce by half, stir in broth and bring to a boil. In a small bowl, combine flour and butter with a fork. Whisk into sauce and continue whisking until sauce thickens. Let simmer for 5 minutes, whisking occasionally.

Serve 3 thin slices on lamb on each plate and spoon sauce over top. Garnish with fresh rosemary, if desired.

Serve with cooked sliced zucchini and carrots with tops.
Preparation: 15 minutes
Cooking: 70 to 90 minutes + 20 minutes resting time
Servings: 6 to 10