Leg of Lamb with Anchovy & Garlic

Ingredients for Leg of Lamb with Anchovy & Garlic

• 4 anchovy fillets
• 2 large garlic cloves, coarsely chopped
• 2 tablespoons herbes de Provence
• 4 Tablespoons olive oil
• 1 rolled boneless leg of lamb (about 4 pounds)
• Salt & freshly ground pepper
• 12 slices bacon
  
  

Directions for Leg of Lamb with Anchovy & Garlic
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 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 a 10-12 inch ovenproof 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 well browned, about 12 minutes total. Transfer skillet to oven and roast until lamb registers 130 on instant-read thermometer, about 40 to 45 minutes. Remove lamb from oven, and let is rest 10 minutes (for medium rare) before slicing.

Serves 10.

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