Hard

Bacon-Wrapped Leg of Lamb with Red Wine Reduction

Name: Bacon-Wrapped Leg of Lamb with Red Wine Reduction
Prep time: 28 min
Cook time: 95 min
Total time: 123 min
Yield: 4 servings
Ingredients: 1 , 4 pound; 3 cloves garlic , slivered; 2 tablespoons olive oil; 1 tablespoon lemon juice; 1 teaspoon minced fresh rosemary; 6 slices bacon; 1 small onion , minced; 0.5 cups dry red wine; 1 cup beef stock; 1 teaspoon tomato paste; salt and ground black pepper to taste

Total Time

2h 3m

28m prep · 95m cook

Servings

4 people

Rating

—

Difficulty

Hard

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🌾 Gluten-Free 🥛 Dairy-Free 🥜 Nut-Free

This bacon-wrapped lamb has been 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 and delicious served with mashed potatoes!

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Ingredients

1 , 4 pound
3 cloves garlic , slivered
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon minced fresh rosemary
6 slices bacon
1 small onion , minced
0.5 cups dry red wine
1 cup beef stock
1 teaspoon tomato paste
salt and ground black pepper to taste

Instructions

1

Trim excess fat and thin membrane from leg of lamb; place into a roasting pan. Cut slits in meat and insert garlic slivers into slits. Mix together olive oil, lemon juice, and rosemary in a small bowl until well combined; brush mixture over lamb. Lay bacon slices over meat. Let roast stand at room temperature for 30 minutes.
2

Preheat the 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 leg, not touching bone, reads 145 degrees F (65 degrees C) for medium-rare or 160 degrees F (70 degrees C) for medium, 1 hour 30 minutes to 1 hour 45 minutes. Transfer lamb to a serving platter, cover loosely with aluminum foil, and let stand while you make sauce.
4

Skim and discard excess grease from pan drippings left in the roasting pan; place roasting pan over medium heat. Cook and stir onion in drippings until translucent, about 5 minutes; pour in wine, 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.