of Lamb with Pancetta and Vegetables
recipe for Leg
of Lamb was
sent to me by Shirley Cline.
was a great inspiration to me when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risottos over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
Shirley. You will always be remembered. I learnt a great
deal from you.
- 4 Tblsp. olive oil
1 (4 - 5 lb.) leg of lamb
Salt and pepper to taste
1/4 lb. pancetta, cut into 4 slices and diced
1 medium onion, sliced
2 carrots, finely chopped
1 celery stalk, finely chopped
1 cup dry white wine (only one you would drink)
1 (28 oz.) can crushed Italian style tomatoes
2 garlic cloves, chopped
Water, if needed
oil in a large heavy casserole or Dutch oven. Season
lamb with salt and pepper and place in casserole.
Brown lamb on all sides over medium heat. Remove lamb
Add pancetta, onion, carrots and celery to casserole.
Sauté until lightly browned.
lamb to casserole. Increase heat and add wine. Cook
until wine is reduced by half.
in tomatoes and cover casserole. Cook over medium-low
heat 2 to 2 1/2 hours or until tender.
sauce frequently and use to baste lamb.
parsley and garlic during last 5 minutes of cooking.
sauce becomes too thick, add a little water.
lamb on a cutting board and cool 5 minutes. Keep sauce
warm. Slice lamb and arrange on a warm platter.
and adjust sauce for seasoning, then spoon over meat.