List of Ingredients
- 1 leg of lamb
- chopped squash
- sliced pork cheek
- Rosemary
- Sage
- White wine
- Extravirgin olive oil
- Pepper
Method
Bone and trim the fat from the leg of lamb (or have your butcher do this and ask to receive the bones and fat). Place the bones by themselves in a baking dish and bake them at 400°F for about 20 minutes. Cut the meat into 2 large slices.
Remove the bones from the oven and put them into a large saucepan, fry them over high heat for a couple of minutes. Add 1 cup of wine, then cover with water and simmer for at least 1 hour. Bard the lamb slices with the pork cheek, set a sprig of rosemary on top and tie them up like a roast with kitchen twine. Bake at 400°F for 40-45 minutes, turning them halfway through.
Peel the squash and remove the seeds, then cut it into pieces about 1/2 inch thick, set them in a baking dish and drizzle them with oil and add a few sage leaves; cover the pan with foil and bake at 400°F for 40 minutes. Remove the roasts and let them rest for 15 minutes. Thin the cooking liquid in the baking dish with a couple of ladles of the bone broth and reduce it in a saucepan for 15 minutes. Slice the meat, not too thick. Remove the squash and put it on a serving platter, then place the meat on top and sprinkle it with the reduced cooking liquid, still hot.