Pot Roasted Leg of Lamb with Herbs (Rome)

Meat

Ingredients

Leg of lamb - 3 - 3 1/2 pounds

Parsley, finely chopped - 2-3 sprigs

Garlic, finely chopped - 2 cloves

Marjoram, finely chopped - 1-2 sprigs

Rosemary, finely chopped - 2 sprigs

Parma ham, cut into thin strips - 1/4 pound

Salt and pepper

Lard - 4 tbsps

Dry white wine - 1 cup

Wipe the meat with a damp cloth. Remove some of the harder skin and make a dozen or so deep cuts over the entire surface. Mix together the parsley, garlic, marjoram and rosemary. Coat the strips of ham with the herbs and push them into the slits in the meat. Rub the meat with salt and pepper, and the remainder of the chopped herb and garlic mixture.

In heavy pan or casserole, brown the meat in lard, turning it occasionally and basting it with some of the wine. When the meat is brown all over, pour in the rest of the wine, cover the pan and cook slowly for 40 minutes longer, or until tender, moistening with a little more wine if necessary.

Serves 6