- Portion size 8 servings
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.