Recipe by 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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (4 pound)
leg of lamb
minced fresh rosemary
dry red wine
salt and ground black pepper to taste
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!
This "Bacon-Wrapped Leg of Lamb with Red Wine Reduction" recipe couldn't be better: the outcome was a top-notch gourmet treat! I tripled the rosemary (1 tablespoon instead of 1 teaspoon) and added 2 minced garlic to the olive oil-lemon juice-rosemary marinade (in addition to the 3 called for in the recipe for studding the lamb) since I like highly-seasoned food. I removed the fat and membrane only from the inside of the lamb leg and put that side up. I wanted to leave the fat on the outer leg and put that on the bottom to keep the lamb moist. I added some potatoes and leeks to the roast pan while the while the lamb was cooking and later browned them under the broiler. Before making the sauce, I yelled to my husband, "You won't believe how incredibly good this is!" There were no hard brown bits in my pan: only lots of lamb stock seasoned with rosemary and garlic with undercurrents of the subtle flavor of leeks. It was so tasty, and the bacon-wrapped presentation was so beautiful, that the next time I make this recipe I will only be making it to the end of this step (5 stars at this point). I added the wine and was immediately disappointed. I thought that I had ruined a perfectly good dish: all I could taste was wine (it covered the taste of the garlic, rosemary, and leeks). I grumbled as I proceeded to make the recipe as written, and was surprised that the final outcome was another gourmet treat (5 stars at this point as well). Thank you LilSnoo for sharing your recipe.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Bacon-Wrapped Leg of Lamb with Red Wine Reduction
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 249
Get quick & easy recipes for your busiest days.
All the game-day eats you need to crush the tailgate competition.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to season and roast a juicy, tender leg of lamb.
See how to make roasted leg of lamb with an herb, garlic, and pomegranate rub.
See how to make a traditional mint-crusted lamb with honey vinaigrette.