3 tablespoons of finely chopped bacon
2 stalks of fresh parsley, chopped
1 large clove of garlic, minced
1 tablespoon of fresh thyme or 1 teaspoon of dried thyme
1 lamb leg or shoulder, about 2 kg
1/4 cup of olive oil
Salt and black pepper to taste
1/4 cup of red wine vinegar
3/4 cup of breadcrumbs
1/2 cup of chopped fresh parsley
1 tablespoon of chopped fresh herbs
3 tablespoons of finely chopped bacon
2 stalks of fresh parsley, chopped
1 large clove of garlic, minced
1 tablespoon of fresh thyme or 1 teaspoon of dried thyme
1 lamb leg or shoulder, about 2 kg
1/4 cup of olive oil
Salt and black pepper to taste
1/4 cup of red wine vinegar
3/4 cup of breadcrumbs
1/2 cup of chopped fresh parsley
1 tablespoon of chopped fresh herbs
Preheat the oven to 400°F (200°C)
Mix the bacon, parsley, garlic, and thyme
Make several incisions in the lamb with a knife
Then enlarge the incisions with the handle of a wooden spoon
Stuff each incision with some of the parsley mixture
Place the lamb on a baking sheet
Brush the lamb with olive oil to coat all sides
Bake for 15 minutes
Reduce the oven temperature to 350°F (180°C)
Sprinkle salt and black pepper, and drizzle red wine vinegar several times
Bake for another hour or so
Mix the breadcrumbs, parsley, and herbs
Remove the lamb from the oven
Cover with the parsley mixture and bake again for 2 minutes
Let it rest for 15 minutes before carving
Serves 6-8 people
