Roast Lamb with Pancetta and Potatoes

Ingredients

• 2 lbs. potatoes, unpeeled
• 2 tbps. fresh rosemary leaves
• 2 tbsp. fresh thyme leaves
• 3 cloves garlic
• 2 bulbs garlic
• 1 1/2 tsp. rock salt
• 1/4 cup olive oil
• 1 4 lb. bone-in leg of lamb or lamb shoulder
• 8-10 slices pancetta or bacon

Instructions

1. 1

   Preheat oven to 350°F.

2. 2

   Bring a large pot of salted water to a boil.

3. 3

   Wash potatoes and cut them into 1 1/2-inch pieces.

4. 4

   Place in boiling water and cook about 10 minutes until they are a little soft.

5. 5

   In a food processor, chop rosemary, thyme, 3 garlic cloves and rock salt.

6. 6

   Pour in the olive oil. Process roughly to create a rub for the lamb.

7. 7

   With a sharp knife, make cuts in the meat and massage the herb rub all over.

8. 8

   Lay pancetta or bacon slices on top of the lamb. Secure with kitchen string.

9. 9

   Place lamb in a roasting pan and surround with potatoes.

10. 10

    Cut garlic bulbs in half horizontally and add to pan, sliced side down.

11. 11

    Bake at 350°F for about 1 hour and 20 minutes, or until a thermometer inserted into thickest part of lamb registers 130°F.

12. 12

    Remove the lamb from the oven, and while it rests for 15 minutes, continue to cook the potatoes if you prefer them more golden.