Roasted Leg of Lamb with Orecchiette and Onion

Tender leg of lamb paired with onion and jicama and orecchiette, finished with lovage and kaffir lime leaf and a hit of turmeric. 1. Pat the leg of lamb dry and season with salt, turmeric. 2. Heat lard in a heavy pan and pan-fry the leg of lamb until it develops a deep golden crust, about 17 minutes. 3. Add onion and jicama to the pan and cook until just tender, stirring in lovage and kaffir lime leaf for fragrance. 4. Cook the orecchiette separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.