BACON-WRAPPED LEG OF LAMB WITH RED WINE REDUCTION
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. Delicious served with mashed potatoes!
Provided by France C
Categories Meat and Poultry Recipes Lamb Leg
Time 2h30m
Yield 6
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 441.8 calories, Carbohydrate 3.2 g, Cholesterol 131.8 mg, Fat 27.6 g, Fiber 0.4 g, Protein 39 g, SaturatedFat 9.8 g, Sodium 324.3 mg, Sugar 1.3 g
BACON-WRAPPED LEG OF LAMB WITH RED WINE REDUCTION
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. Delicious served with mashed potatoes!
Provided by France C
Categories Leg of Lamb
Time 2h30m
Yield 6
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 441.8 calories, Carbohydrate 3.2 g, Cholesterol 131.8 mg, Fat 27.6 g, Fiber 0.4 g, Protein 39 g, SaturatedFat 9.8 g, Sodium 324.3 mg, Sugar 1.3 g
LEG OF LAMB WITH BACON
Make and share this Leg of Lamb With Bacon recipe from Food.com.
Provided by JustJanS
Categories Lamb/Sheep
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 220°C Cream the butter, anchovies, rosemary and garlic and smear all over the surface of the meat.
- Lay bacon on a board, overlapping to form a rectangle.
- Roll bacon around Lamb and tie at regular intervals.
- Place the Lamb in a roasting tin and pour the wine around evenly.
- Tuck in remaining sprigs of rosemary and pour over the lemon juice.
- Put in the oven and roast for 15 minutes.
- Turn the oven temperature down to 180C and roast the Lamb for a further hour, or more if you like your meat well-done.
- Baste from time to time with the wine juices.
- Take the meat out of the oven and leave to rest in a warm place for at least 15 minutes before carving.
- Meanwhile, taste the juices and add pepper (and salt if necessary).
- During the roasting process the wine should have reduced and mingled with the meat juices and anchovy butter to make a delicious gravy.
- If you find it too thin, reduce to the desired consistency.
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