Bacon-Wrapped Lamb Leg with Red Wine Sauce

Follow our step-by-step guide on how to make Bacon-Wrapped Lamb Leg with Red Wine Sauce.

1. Step 1

   Begin by trimming any excess fat and the thin membrane from the leg of lamb, then place it in a roasting pan.

2. Step 2

   Create slits in the meat and tuck in slivers of garlic for a burst of flavor.

3. Step 3

   In a small bowl, combine olive oil, fresh lemon juice, and minced rosemary, mixing until well blended.

4. Step 4

   Generously brush this aromatic mixture over the lamb, ensuring every inch is coated.

5. Step 5

   Layer bacon slices over the top, completely covering the meat, and let the lamb rest at room temperature for 30 minutes to enhance its flavor.

6. Step 6

   Preheat your oven to 325°F (165°C).

7. Step 7

   Roast the lamb in the preheated oven, using an instant-read meat thermometer to check for doneness; aim for 145°F (65°C) for medium-rare or 160°F (70°C) for medium, which should take approximately 1 hour and 30 minutes to 1 hour and 45 minutes.

8. Step 8

   Once perfectly cooked, transfer the lamb to a serving platter and cover it loosely with aluminum foil, allowing it to rest while you prepare the sauce.

9. Step 9

   Skim off any excess grease from the pan drippings and place the roasting pan over medium heat.

10. Step 10

    Add minced onion and sauté until translucent, about 5 minutes.

11. Step 11

    Pour in red wine, scraping up the flavorful brown bits from the bottom of the pan, then add beef stock and bring to a boil before reducing the heat to low.

12. Step 12

    Stir in tomato paste and let the sauce simmer until it thickens to about 1 cup.

13. Step 13

    Season with salt and black pepper to taste, and for a silky finish, strain the sauce before serving.

14. Step 14

    Enjoy the rich flavors of your perfectly roasted lamb with this delightful sauce.