Ingredients
- 1kg leg of lamb
- 3 slices, parma ham
- 3 sprigs, rosemary
- 2tbsp olive oil
- 75g fresh breadcrumbs
- 50g Montecoppe parmesan
- 10g parsley, finely chopped
- 1 lemon, grated zest of
Method
- Using a sharp knife, make lots of incisions over the lamb. Insert the rosemary and the Parma ham.
- Rub olive oil all over the lamb, and season.
- Place the breadcrumbs, cheese, parsley and lemon zest in the chopping bowl of the Smeg hand blender, and blitz. Press the crumb all over the lamb, packing it down well with your hands until the top is completely coated.
- Using the automatic programme, for lamb, enter the weight and desired level of doneness into the controls. If your oven is dial controlled, consult your instruction booklet for the lamb automatic programme, automatic programme 3. Alternatively, select the Turbo function, 190°C for 1hr 30minutes.
- At the end of the cooking cycle remove the lamb and allow to rest for at least 15 minutes.
