Bacon Wrapped Porchetta

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 12
• 5 lbs boneless lamb loin roast, butterflied
• 1 -2 lb thick-cut bacon (above 25 strips)
• 3 tablespoons olive oil
• 1/4 cup dijon mustard
• 6 garlic cloves, smashed and minced
• 1/4 cup fresh sage, minced
• 1/4 cup fresh thyme, minced
• 3 tablespoons fresh rosemary, minced
• 1/2 teaspoon red pepper, flake
• 2 teaspoons sea salt, divided
• 2 teaspoons cracked black pepper, divided
• 1 teaspoon garlic salt, divided
• 1/2 water
• 1/2 dry wine

Recipe

• 1 preheat oven to 325°f.
• 2 open up roast so it's flat on cutting board and cover with plastic wrap. flattening roast to 3/4-in. thickness; remove plastic wrap. season front and back with half salt/pepper/garlic salt.
• 3 in a small bowl combine oil, mustard, garlic, remaining salt/pepper/garlic salt, and herbs; rub mixture into inside of roast. roll up tightly jelly-roll style, starting with a long side.
• 4 wrap with strips of bacon and then tie several times with butchers twine.
• 5 place roast in deep baking pan lined with roasting rack. pour water and wine in bottom of pan. cover tightly with foil. bake for 2 hours.
• 6 uncover and based with juices at bottom of pan. continue baking 30-35 minutes longer or until a meat thermometer reads 160° and bacon is crispy.
• 7 let rest for about 10 minutes then transfer to cutting board. remove twine and slice.