• Bring roast to room temperature before roasting.
• Preheat oven to 350°F.
• Trim excess fat from the roast.
• Rub roast with salt and pepper.
• With a sharp knife, make small slits all over the roast and insert a sliver of garlic in each.
• Stretch each piece of bacon before using it (otherwise it will shrink when you wrap it around the roast).
• Wrap the bacon strips around the roast, tucking sage leaves under each strip.
• Fasten the bacon with toothpicks.
• Set the roast in a roasting pan and surround it with the potatoes which have been boiled in their skins for 10 minutes.
• Sprinkle the potatoes with salt and pepper.
• Roast for 1-1/2 to 2 hours, turning roast halfway through cooking.
• The roast is done when it registers 150°F on a meat thermometer.
• Remove roast from the oven and let it rest in a warm place, covered loosely with foil, for 10 minutes.
• Remove toothpicks.
• Cut the roast into thick slices.
• Serve with the potatoes and spinach or green beans.

The serving dishes in our photograph are Fiesta dinnerware.

Kitchen tools you'll need: Meat Thermometer, Roasting Pan