Bacon-Wrapped Leg Of Lamb With Red Wine Reduction
Serves: 5
Mckayla Luettgen
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
51
Sourness
43
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1810 g
Lamb (leg of)3 cloves
Garlic (slivered)2 tbsps
Olive Oil1 tbsp
Lemon Juice1 tsp
Rosemary (minced fresh)1 small
Onion (minced)1 cup
Red Wine (dry)1 cup
Beef Stock1 tsp
Tomato Paste1
SaltDirections:
1
Trim excess fat and thin membrane from leg of lamb; place into roasting pan
2
Cut slits in the meat and insert garlic slivers into slits
3
Mix olive oil, lemon juice, and rosemary in a small bowl; brush mixture over lamb
4
Lay bacon slices onto the meat
5
Let roast stand at room temperature for 30 minutes
6
Preheat oven to 325 degrees F (165 degrees C)
7
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
8
Transfer lamb to a serving platter, cover loosely with aluminum foil, and let stand while you make the sauce
9
Skim and discard excess grease from pan drippings left in roasting pan; place roasting pan over medium heat
10
Cook and stir onion in drippings until translucent, about 5 minutes; pour in wine
11
Stir wine and pan drippings, scraping up and dissolving brown bits of food stuck on the bottom of the pan
12
Pour in stock, bring sauce to a boil, and reduce heat to low
13
Stir tomato paste into sauce, bring to a simmer, and cook until sauce has reduced to about 1 cup
14
Season with salt and black pepper
15
For a smoother sauce, strain before serving