Leg of lamb with Pancetta and Lemon Zest

Leg of lamb with Pancetta and Lemon Zest
  • 4 servings
  • 0:35 Preparation
  • 1:00 Cooking
  • 1:35 Total Time


Add all
  • 3 1/4 lb
    (1,5 kg)

    leg of lamb

  • aromatics

  • 1


  • 3 1/2 oz
    (100 g)

    pancetta, sliced and julienned

  • 10

    sprigs of rosemary, cut in 2

  • 1 tsp.
    (5 mL)

    hot pepper paste

  • Vegetables

  • 12

    creamer potatoes, cut in 2

  • 2

    large carrots, peeled and cut into sticks

  • 4

    white turnips, peeled and cut into sticks

  • 1

    celeriac, peeled and cut into sticks

  • sauce:

  • 2 cups
    (500 mL)

    red wine

  • 1 cup
    (250 mL)



Preheat oven to 350˚F (180˚C).

Using a knife, remove zest from lemon, cut into julienne and set aside. Slice pulp into rounds and set aside.

Using a knife, cut slits going with the grain on both sides of the lamb. Put a piece of zest, a piece of pancetta and one of rosemary in each slit, until half the aromatics have been used gone. Rub the lamb with hot pepper paste and set aside.

In a casserole, lay the lamb on top of the remaining aromatics and cover with lemon slices. Add vegetables around the lamb and braise in the oven for 60 minutes or to desired degree of doneness. Turn vegetables over halfway through.

Remove lamb and vegetables and keep warm until time to serve.

Over medium heat, deglaze casserole with red wine and reduce by half. Add demi-glace and season to taste. Serve lamb with vegetables and sauce.

Source: Metro

Wine and meal pairing

Aromatic and robust

Aromatic and robust
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.

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© Société des alcools du Québec, 2007