Bacon-Wrapped Leg of Lamb with Red Wine Reduction recipe
All Recipes Meat and Poultry Recipes Lamb Leg
Ingredients
- 1 (4 pound) leg of lamb 3 cloves garlic, slivered 2 tablespoons olive oil 1 tablespoon lemon juice 1 teaspoon minced fresh rosemary 6 slices bacon 1 small onion, minced ½ cup dry red wine 1 cup beef stock 1 teaspoon tomato paste salt and ground black pepper to taste
Nutrition Info
- 441.8 caloriescarbohydrate: 3.2 gcholesterol: 131.8 mgfat: 27.6 gfiber: 0.4 gprotein: 39 gsaturatedFat: 9.8 gservingSize: -sodium: 324.3 mgsugar: 1.3 gtransFat: : -unsaturatedFat: : -
Directions Bacon-Wrapped Leg of Lamb with Red Wine Reduction
Directions
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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.