Bacon-Wrapped Leg of Lamb with Red Wine Reduction
Description
This bacon-wrapped lamb features a red wine pan sauce and smoky bacon that adds flavor and juiciness to a roast leg, the perfect Easter main dish.
Ingredients
•
1 (4 pound) leg of lamb
•
3 cloves garlic, slivered
•
2 tablespoons olive oil
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1 tablespoon lemon juice
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1 teaspoon minced fresh rosemary
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6 slices bacon
•
1 small onion, minced
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1/2 cup dry red wine
•
1 cup beef stock
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1 teaspoon tomato paste
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salt and ground black pepper to taste
Directions
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.