So elegant, yet so simple, this roasted leg of lamb is truly company-worthy. It originally calls for a 4-pound roast, but we had a 2 1⁄2 pounder on hand, so we used that—though we did not cut back on the anchovy-garlic-herbs mixture which lends it so much umami goodness. Even if you are not an anchovy fan, you’d never know they were in the dish because their flavor just melds so perfectly with the other ingredients. DON’T leave them out.
And the icing on the cake so to speak? The bacon slices overlap each other across the top of the roast which create a beautiful crusty and golden exterior. And because our lamb was smaller in size, it took less strips of bacon to cover it.
Paired with baked sweet potatoes and roasted Brussels sprouts, all of which cook at the same 425°F temperature as the lamb—just different lengths of time—everything can be done in just one oven at the same time. Dinner done!
Bacon-Wrapped Roast Lamb with Anchovy and Garlic
- 4 anchovy fillets
- 2 large cloves garlic, coarsely chopped
- 2 Tbsp. herbes de Provence
- 4 Tbsp. olive oil
- 4 lbs. leg of lamb, rolled and boneless
- 12 slices bacon
- Salt and freshly ground pepper
- Heat oven to 425 degrees. Place anchovy fillets, garlic and herbs in food processor, and process until finely chopped. With machine running, add olive oil in a thin stream, and process until mixture forms an oily paste. Transfer paste to a small bowl and set aside.
- Dry the lamb well with paper towels and open flat on work surface. Sprinkle inside of lamb with salt and pepper and spread paste evenly over it. Roll lamb up tightly. Arrange bacon in overlapping slices on top of lamb, and tie roast as snugly as possible with butcher’s twine.
- Heat an oven-proof, 10-12 inch wide skillet over high heat 5 minutes. Sear lamb, bacon side down, until brown, about 4 minutes. Turn lamb with tongs and continue searing until all sides are browned, about 12 minutes total.
- Transfer skillet to oven and roast until lamb registers 130 degrees on instant-read meat thermometer, about 40 to 45 minutes. Remove lamb from oven and let rest, covered loosely with foil, at least 10 minutes before slicing.
- Make a pan sauce if desired.
Recipe from NY Times Cooking