Bacon-wrapped Lamb Roast

When I was a young girl, my parents served lamb with mint jelly literally every time we had it. Plus, the lamb was often overcooked. (Sorry, Mom and Dad!) Of course, I didn’t realize that at the time. I thought lamb was supposed to be like that; and the mint jelly actually helped counteract the bland, dry, chewiness of it.

Lamb can be so much more, though. From lamb chops to lamb shanks, there are a variety of preparations and flavor combinations that work with this delightful meat. This roast recipe is super simple, moist, and delicious. Plus, it looks super fancy and feels very appropriate for a big holiday dinner with lots of friends and family.

Ingredients
12 cloves of garlic, pressed
2 tsp dried rosemary
1/4 tsp salt
1/8 tsp pepper
4 and 1/2-lb boneless leg of lamb
17 slices of bacon (1 lb)
1/4 C extra virgin olive oil

Method

Bacon-Wrapped Boneless Lamb Shoulder Recipe [paleo, primal, gluten-free]

Combine garlic, rosemary, salt and pepper with a mortar and pestle into a paste.

Bacon-Wrapped Boneless Lamb Shoulder Recipe [paleo, primal, gluten-free]

Unwrap the leg of lamb over the baking pan, allowing the juices to drain into the bottom of the pan. Set the lamb on the rack and rub the garlic paste along the inside.

Bacon-Wrapped Boneless Lamb Shoulder Recipe [paleo, primal, gluten-free]

Roll up the leg of lamb. Layer the bacon slices and wrap around the lamb. We used about 11 pieces on the top, and 6 pieces around bottom of the larger end.

Bacon-Wrapped Boneless Lamb Shoulder Recipe [paleo, primal, gluten-free]

Pour the oil into the bottom of the pan. Roast at 325° F for 2 to 2 and 1/2 hours, depending on your preferred level of doneness (internal temperature of 120° – 125° for medium rare, 130° – 135° for medium).

Bacon-Wrapped Boneless Lamb Shoulder Recipe [paleo, primal, gluten-free]

Let the roast rest for 10 minutes before slicing. Serve with your favorite vegetables and enjoy.

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Bacon-wrapped Lamb Roast

  • Servings: 8-10
  • Difficulty: medium
  • Print

Ingredients
12 cloves of garlic, pressed
2 tsp dried rosemary
1/4 tsp salt
1/8 tsp pepper
4 and 1/2-lb boneless leg of lamb
17 slices of bacon (1 lb)
1/4 extra virgin olive oil

Method

1. Combine garlic, rosemary, salt and pepper with a mortar and pestle into a paste.

2. Unwrap the leg of lamb over the baking pan, allowing the juices to drain into the bottom of the pan. Set the lamb on the rack and rub the garlic paste along the inside.

3. Roll up the leg of lamb. Layer the bacon slices and wrap around the lamb. We used about 11 pieces on the top, and 6 pieces around bottom of the larger end.

4. Pour the oil into the bottom of the pan. Roast at 325° F for 2 to 2 and 1/2 hours, depending on your preferred level of doneness (internal temperature of 120° – 125° for medium rare, 130° – 135° for medium).

5. Let the roast rest for 10 minutes before slicing. Serve with your favorite vegetables and enjoy.

4 Comments

    • Heather Gerum (virginia is for hunter-gatherers) says:

      Hi Lynn. Yes, sorry! I meant to write 1/4 C extra virgin olive oil. I will update the post now. Thanks!

      Like

  1. Chris says:

    I did not trim the fat off the top before layering the bacon. Should I have? Also I didn’t layer the bottom with bacon but placed on a bed of vegetables including carrots, parsnips and onion. I improvised a little but am concerned about the top fat mostly. I hope you don’t mind.

    Like

    • Heather Gerum says:

      Hi Chris. No, you don’t need to cut off the fat on the bacon. I never cut off the fat because it adds flavor and moisture, and–more importantly–healthy fat is often necessary for our bodies to absorb certain nutrients from the foods we eat. Even though you didn’t follow the recipe completely, I hope you enjoyed the lamb!

      Like

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