Bacon-Wrapped Leg of Lamb with Red Wine Reduction
Ingredients2 h 30 m servings 442
- Trim excess fat and thin membrane from leg of lamb; place into roasting pan. Cut slits in the meat and insert garlic slivers into slits. Mix olive oil, lemon juice, and rosemary in a small bowl; brush mixture over lamb. Lay bacon slices onto the meat. Let roast stand at room temperature for 30 minutes.
- Preheat oven to 325 degrees F (165 degrees C).
- Roast lamb in the preheated oven until an instant-read meat thermometer inserted into the thickest part of the leg, not touching bone, reads 145 degrees F (65 degrees C) for medium-rare or 160 degrees F (70 degrees C) for medium, 1 1/2 to 1 3/4 hours. Transfer lamb to a serving platter, cover loosely with aluminum foil, and let stand while you make the sauce.
- Skim and discard excess grease from pan drippings left in roasting pan; place roasting pan over medium heat. Cook and stir onion in drippings until translucent, about 5 minutes; pour in wine. Stir wine and pan drippings, scraping up and dissolving brown bits of food stuck on the bottom of the pan. Pour in stock, bring sauce to a boil, and reduce heat to low. Stir tomato paste into sauce, bring to a simmer, and cook until sauce has reduced to about 1 cup. Season with salt and black pepper. For a smoother sauce, strain before serving.
- Cook's Note:
- If you prefer a thicker gravy, mix 1 tablespoon cornstarch with 2 tablespoons cold water; stir into boiling stock mixture and whisk for 1 minute or until thickened.
Per Serving: 442 calories; 27.6 3.2 39 132 324 Full nutrition
ReviewsRead all reviews 5
My husband and I prepared this last night for dinner with his parents. It was a HUGE hit. We are Irish, so instead of making the red wine reduction, we used mint jelly. But the meat came out ...
This "Bacon-Wrapped Leg of Lamb with Red Wine Reduction" recipe couldn't be better: the outcome was a top-notch gourmet treat! I tripled the rosemary (1 tablespoon instead of 1 teaspoon) and add...
First time making a leg of lamb. This recipe was really easy and tasty. If I were to do it all over again I would have added more garlic to the lamb and more rosemary to the oil and lemon. Also ...
Take my review with a grain of salt as I made some changes. Instead of a fresh thyme sprig, I mixed 1 tsp ground thyme and 1 tsp salt with the oil/lemon. Someone had suggested roasting this with...