Recipe type:  Second course

Wine suggested:  Merlot

Preparation time:  15 minutes, plus meat seasoning overnight

Cooking time:  1 hour and 15 minutes

Ingredients:  One leg of lamb (about 1 kg)100 g, Pancetta thyme, a sprig of rosemary, 2 cloves, garlic, 1 glass white wine, 1/2 liter bouillon broth, 1 tablespoon flour, olive oil, salt, pepper
Preparation: Remove any fat from the outside of the leg of lamb. Rub lamb with a mixture of minced thyme, garlic, rosemary, salt and pepper and leave in the refrigerator overnight. On the following day, cut pancetta into cubes and brown in the pan in which the lamb will be baked. Remove the browned bacon and set aside. Rinse the leg of lamb, pat dry, place in a hot oven at 180?, and brown on all sides. Add wine and let evaporate. Bake leg of lamb for about one hour, adding hot broth occasionally, until a small amount of juice runs clear when the lamb is pricked with a skewer. Remove lamb from oven. Add flour and some broth, if necessary, to the pan juices (stir sauce with whisk directly over the heat so the flour is also cooked). Add the browned bacon, and salt and pepper to taste. Slice the lamb, salt and serve with oven-baked new potatoes
Taken from: "Ricette di osterie dell'Emilia" [Recipes of the taverns of Emilia] published by Slow Food Editore