Pancetta Affumicata—bacon—plays a tasty, juicy role here: While basting the lamb as it grills, it laces it with some of its tangy flavor. The bread, moreover, absorbs some of the savory bacon fat as it melts in the cooking. The quantity of garlic in the mixture with which the lamb is coated should be calibrated carefully to keep its presence from being too intrusive. If it is particularly dry and pungent, you may use even less than the small amount indicated in the recipe.
© 1986 Marcella Hazan estate. All rights reserved.