Stuffed Butterflied Leg of Lamb with Caramelized Lemon Jus

Name: Stuffed Butterflied Leg of Lamb with Caramelized Lemon Jus
Yield: 8 Servings
Ingredients: 1 well-trimmed 4- to 4 1/2-pound boneless leg of lamb with shank end removed; 4 large garlic cloves; 3 chopped, 1 sliced; 2 teaspoons finely grated lemon peel; 20 fresh sage leaves (about), divided; 4 ounces thinly sliced pancetta (Italian bacon); 3 tablespoons fresh lemon juice; 3 tablespoons extra-virgin olive oil; Caramelized Lemon Jus

By Cristina Ceccatelli CookPhotography by Craig Cutler

June 30, 2008

Recipe notes