Bacon-Clad Roast Leg of Lamb with Red Wine Pan Sauce

Name: Bacon-Clad Roast Leg of Lamb with Red Wine Pan Sauce
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 6 servings
Cuisine: American
Ingredients: 6 slices Bacon; 1 cup Beef Stock; 1 tsp Fresh Rosemary; 3 cloves Garlic; 4 lb Lamb Leg Steak; 1 tbsp Lemon Juice; 2 tbsp Olive Oil; 1 whole Onion; 0.5 cup Red Wine; 1 dash Salt & Pepper; 1 tsp Tomato Paste

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-Carb Sugar-Free Gluten-Free Carnivore 🥩Comfort-Food Anabolic Diet

Bacon-Clad Roast Leg of Lamb with Red Wine Pan Sauce features juicy, tender lamb perfumed with garlic and rosemary, while smoky bacon renders and bastes the meat as it roasts. A glossy red wine reduction, enriched with beef stock and tomato paste, adds deep, savory notes and a touch of acidity. Serve for a festive dinner or elegant weekend gathering when you want a memorable centerpiece.

Prep20 mins
Cook1 hr 40 mins
Serves6
DifficultyMedium

1

Trim excess fat and the thin membrane from the leg of lamb; place it in a roasting pan.
2

Cut slits in the meat and insert the garlic slivers into the slits.
3

Mix the olive oil, lemon juice, and rosemary in a small bowl until well combined; brush the mixture over the lamb.
4

Lay the bacon slices over the meat.
5

Let the roast stand at room temperature for 30 minutes.
6

Preheat the oven to 325 degrees F (165 degrees C).
7

Roast the 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 hour 30 minutes to 1 hour 45 minutes.
8

Transfer the lamb to a serving platter, cover it loosely with aluminum foil, and let it stand while you make the sauce.
9

Skim and discard the excess grease from the pan drippings left in the roasting pan; place the roasting pan over medium heat.
10

Cook and stir the onion in the drippings until translucent, about 5 minutes; pour in the wine, scraping up and dissolving the browned bits stuck to the bottom of the pan.
11

Pour in the stock, bring the sauce to a boil, then reduce the heat to low.
12

Stir the tomato paste into the sauce, bring it to a simmer, and cook until the sauce has reduced to about 1 cup.
13

Season with salt and black pepper.
14

For a smoother sauce, strain it before serving.