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1
Preheat the oven to 400.
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2
Toss the bread with 1 1/2 tablespoons of the olive oil.
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3
Spread the bread on a baking sheet and toast in the oven for 12 to 15 minutes, until dry and brown.
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4
In a small skillet, warm the remaining 1 1/2 tablespoons olive oil.
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5
Add the shallot, pancetta, mortadella and sage and stir over moderate heat until the shallot is soft, about 5 minutes.
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6
In a bowl, combine the toasted bread with the lamb broth and let stand for 5 minutes.
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7
Add the pancetta mixture along with the cheese and mix well.
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8
Season the stuffing liberally with pepper.
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9
Open the leg of lamb and season the meat with salt and pepper.
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10
Spread the stuffing over the meat and then re-form the leg, patting it into an even cylindrical shape.
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11
Tie the roast at 1-inch intervals and place in a small roasting pan.
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12
Season with salt and pepper.
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13
Roast the leg of lamb on the top shelf of the oven for 1 hour and 10 minutes, basting with the pan juices every 20 minutes.
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14
The meat is medium-rare when the internal temperature reaches 125.
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15
Let the roast rest for about 10 minutes, then carve and serve with the pan juices.
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16
(If the pan is dry, deglaze it by stirring in approximately 1 cup of water and boiling until the juices are well reduced and flavorful.)
