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Bacon-Wrapped Leg of Lamb with Red Wine Reduction

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LilSnoo

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!

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Nutrition

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  • Calories:
  • 442 kcal
  • 22%
  • Fat:
  • 27.6 g
  • 42%
  • Carbs:
  • 3.2g
  • 1%
  • Protein:
  • 39 g
  • 78%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 389 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Preheat 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 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.
  4. 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.
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Reviews

Stephanie Tunney
2
2/10/2014

My husband and I prepared this last night for dinner with his parents. It was a HUGE hit. We are Irish, so instead of making the red wine reduction, we used mint jelly. But the meat came out tender, moist, and very flavorful so it really didn't need anything. For the last hour, we threw in small golden potatoes cut in quarters, after soaking them for a bit in water. They came out yummy, crisp on the outside and soft on the inside. Next time I may soak them in beef broth to see if that enhances the flavor. But this is definitely a recipe we will serve again!

Greg2013
0
2/15/2014

First time making a leg of lamb. This recipe was really easy and tasty. If I were to do it all over again I would have added more garlic to the lamb and more rosemary to the oil and lemon. Also roasting it with so potatoes and carrots would had been great. The sauce was delicious.