• 7-8 pound leg of lamb, bone in
• 1/4 pound prosciutto, one thick slice, do not have it thinly sliced
• 4 large garlic cloves
• 1/2 cup parsley
• 4 tablespoons fresh rosemary
• 2 cups red wine
• Salt & pepper
• 2 tablespoons extra virgin olive oil

Cut away fat from prosciutto and reserve meat for another use. Dice prosciutto fat very finely. Set aside. Mince garlic, parsley and rosemary. Mix minced herbs with minced prosciutto fat. Run knife over the mixture until very pasty. Using a paring knife make one inch deep incisions all over leg of lamb - each one about an inch apart. Using your fingers insert about 1/2 teaspoon herb-fat lard into each pocket. Wrap leg of lamb in plastic wrap and refrigerate for at least four hours.

Pre-heat oven to 325 degrees. Remove lamb from refrigerator about one hour before roasting. Unwrap and place on a rack in the pan. Salt and pepper lamb. Pour one and a half cups of red wine over lamb. Rub olive oil onto lamb.

Put roast in oven for 3 to 3 1/2 hours. Every 20 minutes baste lamb with remaining half cup of wine by dipping a few parsley sprigs in wine and brushing them over lamb.

Lamb will shrink and pull away from the bone at the end of roasting. Remove from oven and cover with foil for 15 minutes. Slice or shred meat and serve.

Good with risotto or roasted potatoes. Serves 4-6.