Italy is renowned for its meat dishes, with its Umbrian-style leg of lamb being a centrepiece-worthy dish. Join Umbria-based chef Lorena Autori in the kitchen as she creates this grand Italian main ideal for your dinner party guests.
This pot-roasted leg of lamb is stuffed with Umbria's culinary highlights — regional sausages, juicy pancetta, Prosciutto and creamy Parmigiano-Reggiano making up the bulk of the filling. The Amaretti macaroons, nutmeg and lemon zest draw out the lamb's earthy flavour, paired with traces of parsley washed in Vin Santo for a succulent dish. This main is accompanied by broth-coated onions and carrots, best served with a generous pouring of hot gravy.
This dish and more of Umbria’s cuisine and food can be explored with chef Lorena Autori from any of our luxury villas in Umbria. You choose: partake in a hands-on cooking class and impress everyone back home with new-found skills, or sit back, relax and let your taste-buds do the work — our award-winning Concierge Team is here to make it happen for you.
Pot-roasted Stuffed Lamb of Leg
Serves 6/8 - Cook in 2 hours
- Boneless leg of lamb, around 1,5kg
- 200g fresh sausages, chopped
- 100g pancetta or bacon, chopped
- 100g prosciutto
- 200g breadcrumbs
- 200g whole milk
- Bunch of parsley, finely chopped
- Grated zest of 1 lemon
- 4 amaretti macaroons, crushed
- 1 egg, beaten
- 1/2 glass of vin santo
- Ground nutmeg
- Salt and pepper
- Tablespoon of butter
- ½ onion, sliced
- 1 carrot, sliced
- 2 glasses of broth
Soak the breadcrumbs with a glass of milk, discarding any excess milk. Prepare the stuffing in a large bowl, adding the following ingredients: chopped bacon, prosciutto and sausage, soaked breadcrumbs, chopped parsley, grated lemon zest, crushed amaretti, beaten egg yolk and egg, vin santo, grated Parmigiano-Reggiano, pinch of ground nutmeg, salt and pepper. Mix all the ingredients together, until you obtain a coarse paste. Pack the stuffing into the pocket of the lamb, wrap the meat back and tie with string.
Melt butter in a pot, and brown the leg of lamb. Add the broth, sliced onions and carrots, and simmer gently for 1 hour. Remove the meat and vegetables from the pan, leaving the meat to rest.
Blend the vegetables before adding them once again into the pot, mixing them with the cooking juice to make a gravy. Slice the lamb and serve warm with gravy. Buon Appetito!