Roasted Leg of Lamb with Caraway and Pancetta

Author: Canadian Living

  • Portion size 8 servings


  • 1/4 cup chopped fresh parsley
  • 1 teaspoon grated lemon rind
  • 1/4 cup lemon juice
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic minced
  • 1 tablespoon chopped fresh marjoram (or 1 tsp dried)
  • 2 teaspoons caraway seeds crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 leg of lamb (about 2 -1/2 lb)
  • 4 slices pancetta chopped


In large bowl, combine parsley, lemon rind and juice, oil, garlic, marjoram, caraway seeds, salt and pepper; set aside.

Trim fat from lamb. Cut slits all over lamb; insert pancetta piece in each. Add to marinade, turning to coat. Cover and refrigerate, turning occasionally, for 8 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Place lamb on greased grill over medium-high heat; close lid and grill, turning once, until meat thermometer registers 140°F (60°C) for rare, 20 to 30 minutes, or until desired doneness.

Transfer to cutting board and tent with foil; let stand for 10 minutes before slicing thinly across the grain. Serve with any accumulated juices.

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Roasted Leg of Lamb with Caraway and Pancetta