Leg Of Lamb With Prunes, Parma Ham And Green Lentils

1. 1

   Preheat oven to 350u00b0F.

2. 2

   Place lamb in a large roasting pan. Rub 1 tsp salt into skin. Using a sharp knife, make deep incisions into fat then stuff with rosemary. Roast for 3 hours 15 mins to 4 hours, basting occasionally with pan juices.

3. 3

   Meanwhile, cook lentils according to package instructions. Drain then transfer to a serving bowl. Add apricots, prunes and remaining rosemary. Season. Add Parma ham.

4. 4

   Around 40 mins before end of cooking time, drain most fat from roasting pan. Add lentil and fruit mixture and toss with pan juices to coat. Whisk together honey and wine then spoon over lamb and lentil and fruit mixture. Return to oven and cook for the final 40 mins, until ham is golden and meat is tender.

5. 5

   Cover lamb with foil and let rest for 10 mins. Place on a warmed serving platter and arrange lentil and fruit mixture and Parma ham around.

* Per serving · 4 servings · Values may vary.