Name: Shaved Leg of Lamb with Fresh Cherries, Pancetta, and Sugo Naturale
Yield: 8
Ingredients: 1 large leg of lamb -; 1/2 lb. carrots -; 1/2 lb. onion -; 1/2 lb. celery root -; 2 head garlic -; 4 sprig rosemary -; 3 tbsp. Dijon mustard -; 1/2 c. grapeseed oil -; Salt and pepper to taste -; 3/4 lb. pancetta (Italian bacon) -; 3/4 lb. cherries (frozen cherries can be substituted if fresh are not available) -; 1/4 lb. chives -; 1/4 lb. Parsley -; 1/2 c. lamb drippings from roast -; 1 c. red wine -; 1/2 c. sugar -; 2 tbsp. raspberry vinegar -; 1/2 c. strained fat from rendered pancetta -

Shaved Leg of Lamb with Fresh Cherries, Pancetta, and Sugo Naturale

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Ingredients for - Shaved Leg of Lamb with Fresh Cherries, Pancetta, and Sugo Naturale

1. 1 large leg of lamb -

2. 1/2 lb. carrots -

3. 1/2 lb. onion -

4. 1/2 lb. celery root -

5. 2 head garlic -

6. 4 sprig rosemary -

7. 3 tbsp. Dijon mustard -

8. 1/2 c. grapeseed oil -

9. Salt and pepper to taste -

10. 3/4 lb. pancetta (Italian bacon) -

11. 3/4 lb. cherries (frozen cherries can be substituted if fresh are not available) -

12. 1/4 lb. chives -

13. 1/4 lb. Parsley -

14. 1/2 c. lamb drippings from roast -

15. 1 c. red wine -

16. 1/2 c. sugar -

17. 2 tbsp. raspberry vinegar -

18. 1/2 c. strained fat from rendered pancetta -

How to cook deliciously - Shaved Leg of Lamb with Fresh Cherries, Pancetta, and Sugo Naturale

1. Stage

Preheat oven to 200 degrees F. Tie lamb leg tightly with butcher twine. Peel and cut vegetables into one-inch pieces. Half the garlic cloves. Lay lamb leg on top of vegetables and garlic in a small roasting pan and roast for 6 hours or until interior temperature reaches 150 degrees F.

2. Stage

Remove lamb from pan and let cool in refrigerator. Reserve drippings from lamb for sauce (approximately 1/2 cup). Once lamb is cool, slice as thin as possible (approximately 1/16 inch). Toss sliced lamb with rosemary, Dijon mustard, and grapeseed oil. When ready to serve, place lamb in a pan and "flash" warm in oven until heated. Salt and pepper to taste

3. Stage

For garnish: Cut pancetta into 1/4-inch squares. Slowly cook pancetta in a sauté pan on low heat until crisp. Strain through strainer and save the fat (approximately 1/2 cup). Toss the cherries with the warm pancetta and spoon over the sliced lamb. Sprinkle the chives and parsley over cherries, pancetta, and sliced lamb to garnish.

4. Stage

For Sugo Naturale: Take the roasting pan with the lamb drippings and vegetables and strain through a fine strainer. Discard vegetables. Return drippings to roasting pan and turn heat to medium on stovetop. Add red wine, sugar, and raspberry vinegar. Reduce halfway and strain again into a small saucepan. Top with pancetta fat and serve over warm lamb.