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Roast Leg of Lamb Parma

ingredients

serves: 10
227 g frozen chopped spinach, thawed
ground mace
salt and freshly ground black pepper
5 slices Parma or other smoked ham, halved crossways
2.25 - 2.5kg leg of lamb
2 tbsp spoons oil
10 small potatoes
5 onions, halved
450 ml dry white wine
397 g can artichokes, drained
chopped parsley to garnish

method

1. Squeeze the spinach until dry, then mix in mace, salt and pepper to taste. Put a portion on each piece of ham and roll into small cylinders.

2. Make 20 deep slashes at regular intervals in the lamb and insert the ham. Sprinkle with salt and pepper.

3. Heat the oil in a roasting pan, add the meat and baste. Cook in a preheated moderately hot oven, 200°C, 400°F, Gas Mark 6, allowing 20 minutes per 500 g plus 15 minutes. Add the potatoes and onions to the pan for the last hour, seson and baste well.

4. Transfer the lamb and vegetables to a large dish. Keep hot.

5. Drain off the fat from the pan, pour in the wine and heat gently, stirring to incorporate the sediment in the pan.

6. Add the artichokes and heat through for about 3 minutes, then add the lamb.

7. Sprinkle the potatoes with parsley; serve the sauce separately

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