Kitchen Knife - Essential for butterflying a leg of lamb and stuffing it with ingredients.
Dutch Oven - Ideal for roasting large cuts like butterflied leg of lamb, offering even heat distribution.
Roasting Rack - Useful for elevating the meat off its cooking surface to ensure crispy skin and even cooking.
Digital Instant-Read Thermometer - Critical for ensuring the lamb is cooked to perfection, avoiding undercooking or overcooking.
Lemon Squeezer - For extracting fresh lemon juice from lemons needed for caramelized lemon jus and garnish.
Zester or Microplane - To zest the outer layer of lemons for enhancing flavor in both jus and marinade, if applicable.
Pastry Brush - Useful for brushing butter or oils onto the lamb to help achieve a crispy exterior. Also handy for applying any drippings during cooking when reducing them into jus.
Large Serving Platter - For presenting the stuffed butterflied leg of lamb beautifully, suitable for serving a group or as part of a larger meal.
Carving Knife and Tongs - Essential for carving the meat after cooking into appropriate slices while keeping it hot and juicy.
1 well-trimmed 4-to 4 1/2-pound boneless leg of lamb with shank end removed
4 large garlic cloves; 3 chopped, 1 sliced
2 teaspoons finely grated lemon peel
20 fresh sage leaves (about), divided
4 ounces thinly sliced pancetta (Italian bacon)
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
Caramelized Lemon Jus
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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