Bacon-Wrapped Leg of Lamb with Red Wine Reduction Recipe - Allrecipes.com
  • READY IN hrs

Bacon-Wrapped Leg of Lamb with Red Wine Reduction

Recipe by  

"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!"

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 leg of lamb Change Servings
ADVERTISEMENT
  • PREP

    20 mins
  • COOK

    1 hr 40 mins
  • READY IN

    2 hrs 30 mins

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.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • If you prefer a thicker gravy, mix 1 tablespoon cornstarch with 2 tablespoons cold water; stir into boiling stock mixture and whisk for 1 minute or until thickened.
ADVERTISEMENT

Reviews More Reviews

Feb 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!

 
Feb 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.

 

2 Ratings

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Christmas Dinner
Christmas Dinner

Magnificent main dishes for your holiday table are here, from roast beef to a Christmas goose.

Christmas Appetizers
Christmas Appetizers

Dozens and dozens of appetizers perfect for the winter season.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

How to Make Roast Leg of Lamb

See how to season and roast a juicy, tender leg of lamb.

Chef John’s Roasted Leg of Lamb

See how to make roasted leg of lamb with an herb, garlic, and pomegranate rub.

Mint-Crusted Rack of Lamb

See how to make a traditional mint-crusted lamb with honey vinaigrette.

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States