Ingredients:

5 lb. Boneless Lamb Roast
8 strips bacon
3 sprigs Rosemary
1 bulb Roasted Garlic
3 large cloves Garlic, thinly sliced
1 Shallot, minced
salt & pepper
1/4 cup toasted Walnuts, chopped
3/4 cup heavy Whipping Cream
1 Tbsp. unsalted Butter
white pepper

Directions:

1. Salt and pepper the roast lightly. Take the thinly sliced Garlic Cloves and spread them over the surface of the roast, flat to the surface. Wrap the roast with the bacon slices, covering the surface.

2. Place the bacon-wrapped roast on a rack in a roasting dish and place the sprigs of Rosemary up against it, tucked in with the bacon for aroma. Place in a heated, 325 degree oven for 2 hours or until an internal thermometor reveals that the meat has reached an internal termperature of 145 farenheit.

3. 15 minutes before the roast is to be finished: in a skillet, melt the butter over a medium heat and saute the minced Shallot until it is transluscent.

4. Mush the Roasted Garlic into a puree and add it to the shallot. Pour in the whipping cream and blend the mixture thoroughly. Bring to a simmer and season with salt and white pepper. Reduce by half.

5. Remove roast from the oven and discard the rosemary.

6. Add the walnuts to the simmering cream mixture. Continue to simmer for another 12 - 15 minutes, allowing the roast to rest.

7. Carve the roast and place slices on a platter with the cream sauce. Reserve 3/4ths of the sauce on the side for pouring.

This recipe serves about 5-10.