bacon-wrapped leg of lamb with red reduction

Ingredients

• Servings: 1
• 1 (4 pound) leg of lamb
• 3 cloves garlic, slivered
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon minced fresh rosemary
• 6 slices bacon
• 1 small onion, minced
• 1/2 cup dry red
• 1 cup beef stock
• 1 teaspoon tomato paste
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 40 mins

Ready Time: 2 hrs 30 mins


• 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 the meat. let roast stand at room temperature for 30 minutes.
• preheat oven to 325 degrees f (165 degrees c).
• 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.
• 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 . stir 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.