Stuffed Leg Of Spring Lamb

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Details

11 Ingredients

• 3 3/4 cups cubed day-old bread
• 3 Tbsps olive oil
• 1 large shallot
• 2 ozs pancetta, finely diced
• 2 ozs mortadella, finely diced
• 8 fresh sage leaves, finely chopped
• 1 cup lamb broth (see headnote)
• 3/4 cup freshly grated Parmigiano-Reggiano cheese
• Freshly ground pepper
• One 4 1/2 - to 5-lb leg of spring lamb, butterflied, with the shank bone left in
• Kosher salt