Roast Suckling Lamb with Larded Potatoes

Method

1. Prepare the lardo mixture: remove the rind from the lardo and cut it into strips. Place in a food processor along with a sprig of sage, a pinch of fennel seeds, coarse salt, one juniper berry, the zest of an untreated lemon, two sprigs of rosemary, and a hint of garlic. Grind until the herbs are well incorporated.
2. Make the mint sauce: in a small pot, combine a handful of mint leaves, a handful of sugar, a splash of apple cider vinegar, some dry white wine, and a dash of aged vinegar (optional). Place over heat and let it warm gently.
3. Prepare the lamb: take a leg of suckling lamb (abbacchio). Bone it by following the bone, then cut the meat into nice pieces. Season with coarse salt, black pepper, and a sprinkle of paprika.
4. Line a baking tray with parchment paper. Add a splash of dry white wine and a pinch of coarse salt to the tray. Arrange the lamb pieces in a single layer.
5. Cut two potatoes in half and dip them generously into the lardo mixture. Place the potatoes among the lamb pieces on the tray.
6. Sprinkle the remaining lardo mixture over the top of the lamb and potatoes. The lardo will melt and baste the meat during roasting.
7. Bake in a preheated oven at 250°C for 10 minutes, then reduce the temperature to 150–160°C and bake for another 20 minutes.
8. Remove from the oven. Serve the lamb and potatoes with a drizzle of the mint sauce on top.