I have at least three favourite combinations for roasted leg of lamb; 1) to stuff it with unsmoked bacon (or, even better, lardo) and sage, or, 2) stuffing it with garlic and anchovies, or 3) Stuffing it with flat-leaf parsley, garlic and a bit of lemon.
However: This weekend, I have been asked to do a “slow-roast”. In Norway, at least, this means that you put the roast in an oven, preheated to the desired core temperature (for the meat). Then, the meat is kept tender, and is almost impossible to overcook. The “exterior” of the roast is of course fried a bit in a pan before roasting it, to ensure crust (and closure, which prevents loss of juices).
I know this sound like a food security hazard, but the authorities here in Norway do recommend it, just as they (f.i.) still recommend the use of raw eggs.
Then, one question arises: Is any of these ingredients, such as the pancetta or the anchovies, unsuitable for this technique? Will it dry out, or become too dominant or something in between?
Just got a bit worried…
All help very much appreciated,
Updated 7 months ago | 4
Updated 1 year ago | 138
Updated 1 year ago | 26
Updated 4 months ago | 10
Updated 1 year ago | 19