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Bacon-Wrapped Leg of Lamb with Red Wine Reduction

France C.

"A family favorite for over two decades! Growing up, Mom would always make this for dinner on Easter Sunday or New Year's Day. The bacon adds a wonderful smoky flavor to the outside of the lamb, and the garlic permeates the meat throughout. All topped off with a delectable red wine reduction. Delicious served with mashed potatoes!"
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2 h 30 m servings 442 cals
Original recipe yields 6 servings (1 leg of lamb)

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  1. 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.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. 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.
  4. 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.

Nutrition Facts

Per Serving: 442 calories; 27.6 g fat; 3.2 g carbohydrates; 39 g protein; 132 mg cholesterol; 324 mg sodium. Full nutrition

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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...

This was extremely easy to make and turned out perfectly. I ended up combining garlic, onions, lemon, olive oil and dried rosemary then pulsing it in the blender and spreading it under the bacon...