Bacon-Wrapped Leg of Lamb with Red Wine Reduction
Recipe information
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Cooking:
20 min.
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Servings per container:
6
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Source:

Ingredients for - Bacon-Wrapped Leg of Lamb with Red Wine Reduction

1. Leg of lamb - 1 (4 pound)
2. Garlic, slivered - 3 cloves
3. Olive oil - 2 tablespoons
4. Lemon juice - 1 tablespoon
5. Minced fresh rosemary - 1 teaspoon
6. Bacon - 6 slices
7. Onion, minced - 1 small
8. Dry red wine - ½ cup
9. Beef stock - 1 cup
10. Tomato paste - 1 teaspoon
11. Salt and ground black pepper to taste - 1 teaspoon

How to cook deliciously - Bacon-Wrapped Leg of Lamb with Red Wine Reduction

1. Stage

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. Stage

Preheat oven to 325 degrees F (165 degrees C).

3. Stage

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. Stage

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.