Pancetta Wrapped Roast Leg of Lamb
Ingredients
- 6 anchovy fillets, drained
- 3 large garlic cloves
- 2 tablespoons thyme leaves
- 2 tablespoons rosemary leaves
- Finely grated zest of 1 orange
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 1 small leg of lamb with the aitchbone removed (about 5 pounds)
- 1 pound thinly sliced pancetta
- 1 large onion, coarsely chopped
- 1 large carrot, coarsely chopped
- 1 celery rib, cut into 1-inch pieces
- 2 cups dry white wine
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