Sicilian Roast Lamb (Sicily)

Meat

Ingredients

Leg of lamb - 3- 3 1/2 pounds

Parma ham, about 1/4 pound, diced - 1 slice

Rosemary - 1 sprig

Melted lard - 5 tbsps

Salt and pepper

Fresh breadcrumbs - 4 tbsps

Grated pecorino or parmesan cheese - 4 tbsps

Wipe the meat with a damp cloth and with the point of a sharp knife make small incisions all over the surface. Into each incision push a piece of ham and a few spikes of rosemary.

Put the meat into a baking pan just large enough to hold it. Spread with lard, season lightly with salt and generously with fresh ground pepper. Mix the breadcrumbs with the cheese and sprinkle over the meat. Roast in a moderate oven (375F) until tender, turning and basting occasionally with pan juices. 

Serves 6