Equipment
Ingredients
Lamb Roast
- 2000 g boneless leg of lamb, rolled and tied
- 60 g dijon mustard
- 30 ml olive oil, for searing
- salt
- black pepper
Prosciutto Crust
- 80 g panko breadcrumbs
- 100 g prosciutto di parma, roughly chopped
- 40 g parmigiano reggiano, grated
- 40 g pecorino romano, grated
- 15 g fresh rosemary, leaves stripped
- 3 garlic cloves
- 45 ml olive oil
Peas with Pancetta
- 600 g fresh peas, shelled weight
- 150 g pancetta, cubed
- 2 shallots, finely diced
- 30 g unsalted butter
- 100 ml chicken stock
Nutrition (per serving)
Method
Remove the lamb from the refrigerator 1 hour before cooking to bring it to room temperature. Dry the surface thoroughly with paper towels and season generously with salt and pepper.
In a food processor, combine the breadcrumbs, chopped prosciutto, Parmesan, Pecorino, rosemary leaves, and garlic. Pulse until the prosciutto is finely minced and the mixture resembles coarse wet sand. Drizzle in 45ml olive oil while pulsing to bind the mixture.
Preheat the oven to 190°C (375°F). Heat 30ml olive oil in a large skillet over high heat. Sear the lamb on all sides until golden brown, about 2-3 minutes per side. Transfer to a roasting rack set inside a roasting pan.
Brush the top and sides of the seared lamb generously with Dijon mustard. Press the prosciutto-crumb mixture firmly onto the mustard-coated surface to create an even crust.
Roast the lamb in the preheated oven until an internal thermometer inserted into the thickest part reads 52°C (125°F) for medium-rare, or 57°C (135°F) for medium. This will take approximately 60 to 75 minutes depending on thickness.
Remove lamb from the oven and transfer to a cutting board. Loosely tent with foil (do not wrap tightly or the crust will steam and soften). Let rest for at least 20 minutes.
While the lamb rests, prepare the peas. In the same skillet used for searing (wipe out excess fat if necessary), add the pancetta and cook over medium heat until crisp. Add the butter and shallots, sautéing until softened.
Add the fresh peas and chicken stock. Simmer for 3-5 minutes until the peas are tender and the liquid has mostly evaporated. Season with salt and pepper to taste.
Slice the lamb into thick rounds to preserve the crust. Serve immediately with the warm peas and pancetta.
Chef's Notes
- Do not skip the searing step; it develops a fond flavor foundation that the crust cannot achieve alone.
- If using frozen peas, reduce the simmering time to 1-2 minutes to prevent them from becoming mushy.
- For the crust, 'day-old' bread makes better crumbs than fresh bread as it absorbs the fats and oils more effectively without becoming gummy.
- The prosciutto adds significant salt, so be conservative when seasoning the lamb meat itself.
Storage
Refrigerator: 3 days — Store lamb and peas in separate airtight containers.
Reheating: Reheat lamb slices gently in a 150°C oven wrapped in foil to prevent drying. Reheat peas on the stovetop.
