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Bacon-Wrapped Leg of Lamb with Red Wine Reduction
Bacon-Wrapped Leg of Lamb with Red Wine Reduction
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Prep Time:
20 minutes
Cook Time:
100 minutes
Total Time:
150 minutes
Elevate Easter with a juicy roast leg of lamb, infused with smoky bacon flavor, and drizzled with a rich red wine sauce.
Ingredients:
  • 1 (4 pound) leg of lamb
  • 3 cloves garlic, slivered
  • 1 tablespoon lemon juice
  • 1 teaspoon minced fresh rosemary
  • 6 slices bacon
  • 1 small onion, minced
  • 0.5 cup dry red wine
  • 1 cup beef stock
  • 1 teaspoon tomato paste
Instructions:
  • Prepare the leg of lamb by trimming excess fat and membrane. Place it in a roasting pan. Cut slits in the meat and insert garlic slivers. Combine olive oil, lemon juice, and rosemary in a small bowl, then brush over the lamb. Lay bacon slices on top. Allow the lamb to sit at room temperature for 30 minutes.
  • Preheat the oven to 325°F/165°C.
  • Roast the lamb in the oven until an instant-read meat thermometer, placed in the thickest part of the leg without touching the bone, reads 145°F (65°C) for medium-rare or 160°F (70°C) for medium, for about 1 1/2 to 1 3/4 hours. Then, transfer the lamb to a serving platter, loosely cover it with aluminum foil, and let it rest while preparing the sauce.
  • Remove excess grease from pan drippings in roasting pan and place it over medium heat. Saute onion until translucent, about 5 minutes. Add wine and deglaze the pan by scraping up brown bits. Pour in stock, bring to a boil, then reduce heat. Stir in tomato paste and simmer until sauce reduces to 1 cup. Season with salt and pepper. Strain for a smoother sauce before serving.

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