BACON-WRAPPED LEG OF LAMB WITH RED WINE REDUCTION
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!
Provided by France C
Categories Meat and Poultry Recipes Lamb Leg
Time 2h30m
Yield 6
Number Of Ingredients 11
Steps:
- 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.
- 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 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.
Nutrition Facts : Calories 441.8 calories, Carbohydrate 3.2 g, Cholesterol 131.8 mg, Fat 27.6 g, Fiber 0.4 g, Protein 39 g, SaturatedFat 9.8 g, Sodium 324.3 mg, Sugar 1.3 g
LEG OF LAMB
My mother's baked leg of lamb, served with gravy and mint jelly, was a masterpiece! Our family always looked forward to having it on Easter Sunday.
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cut five slits in the meat; insert garlic. Combine salt, pepper, thyme and garlic powder; rub over meat. Place on a rack in a roasting pan. Broil 5-6 in. from the heat until browned; turn and brown the other side. Turn oven to 350°. Add 1/2 cup water to pan. Cover and bake for 25 minutes per pound or until internal temperature reaches 140° for medium or 145° for medium-well. Remove to carving board and keep warm. Pour pan drippings into a large measuring cup, scraping brown bits. Skim fat; reserving 1/4 cup in a saucepan; add flour. Add water to drippings to equals 2 cups; add all at once to flour mixture. Bring to a boil; cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Slice lamb and serve with gravy.
Nutrition Facts : Calories 157 calories, Fat 5g fat (2g saturated fat), Cholesterol 77mg cholesterol, Sodium 330mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein.
LEG OF LAMB WITH BACON
Make and share this Leg of Lamb With Bacon recipe from Food.com.
Provided by JustJanS
Categories Lamb/Sheep
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 220°C Cream the butter, anchovies, rosemary and garlic and smear all over the surface of the meat.
- Lay bacon on a board, overlapping to form a rectangle.
- Roll bacon around Lamb and tie at regular intervals.
- Place the Lamb in a roasting tin and pour the wine around evenly.
- Tuck in remaining sprigs of rosemary and pour over the lemon juice.
- Put in the oven and roast for 15 minutes.
- Turn the oven temperature down to 180C and roast the Lamb for a further hour, or more if you like your meat well-done.
- Baste from time to time with the wine juices.
- Take the meat out of the oven and leave to rest in a warm place for at least 15 minutes before carving.
- Meanwhile, taste the juices and add pepper (and salt if necessary).
- During the roasting process the wine should have reduced and mingled with the meat juices and anchovy butter to make a delicious gravy.
- If you find it too thin, reduce to the desired consistency.
LEG-O-LAMB WITH ROSEMARY AU JUS
Provided by Guy Fieri
Time 14h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- In a food processor or blender, add the rosemary, garlic, balsamic and soy. Pulse several times to combine, then add the black pepper and the lime juice. Pulse, then stir in the lime zest.
- Trim the fat and sinew from the lamb leg. Put it in a resealable gallon plastic bag and pour in the in the marinade. Refrigerate for 12 to 24 hours. Strain and reserve the marinade.
- Preheat the oven or indirect grill to 325 degrees F.
- With kitchen twine, tie the leg into an evenly shaped roast. Weave the bacon strips into the kitchen twine, along with the rosemary. Put the lamb into a roasting pan and pour in the marinade. Roast for approximately 25 minutes per pound for medium-rare, about 1 hour 40 minutes. Internal temperature should register 145 to 155 degrees F on an instant-read thermometer when done. Baste occasionally with the pan juices.
- Remove the lamb from the oven when desired internal temperature is reached. Remove the lamb from pan to a cutting board and let rest lightly covered for 10 to 15 minutes.
- While the lamb is resting, remove the fat from the roasting pan, put it over high heat and slowly incorporate the chicken stock. Strain and adjust seasonings, to taste. Return to the heat and reduce for 5 minutes, then stir in the butter and vermouth. Pour into a serving bowl. Slice the lamb and arrange it on a serving platter. Serve the sauce with the lamb.
LEG OF LAMB WITH GOAT CHEESE
Make and share this Leg of Lamb With Goat Cheese recipe from Food.com.
Provided by DrGaellon
Categories Lamb/Sheep
Time 1h35m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Strip the leaves off 5-6 stems of thyme, 3-4 stems of oregano and 5-6 mint leaves. Chop finely and mix with 1 tsp lemon zest and half the garlic. Open the butterflied leg of lamb completely until flat. Spread herbs over cut surface. Spread goat cheese over herbs, distributing as evenly as possible. Roll leg back together and tie with butcher's twine.
- Place stuffed leg into a large zip top bag. Combine wine, lemon juice and honey, stirring until honey dissolves. Add to bag with several more stems of thyme and oregano and remaining lemon zest. Press out as much air as possible and refrigerate 1-2 hours, turning over at least once.
- Preheat oven to 300°F Remove roast from marinade and dry thoroughly. Sprinkle with salt and pepper and place on a rimmed cookie sheet. Roast 20-25 minutes per lb, or until the internal temperature reaches 135 for rare or 145 for medium. Remove from oven and tent with foil. Let rest 10-15 minutes, until the temperature comes up to 140 for rare or 150 for medium. Remove strings, slice and serve.
Nutrition Facts : Calories 452.4, Fat 29.2, SaturatedFat 14.2, Cholesterol 109.6, Sodium 179.2, Carbohydrate 9.4, Fiber 0.1, Sugar 7.6, Protein 28.8
More about "leg of lamb with bacon food"
GARLIC AND BACON-STUFFED LEG OF LAMB WITH ROSEMARY
From canadianliving.com
BACON-WRAPPED LAMB ROAST – THAT PALEO COUPLE
From thatpaleocouple.com
LEG OF LAMB - THE BEST METHOD FOR ROASTING IN THE OVEN
From fifteenspatulas.com
PERFECT ROASTED LEG OF LAMB (NO-FAIL RECIPE) - THE …
From themediterraneandish.com
LEG OF LAMB WITH BACON RECIPE - WEBETUTORIAL
From webetutorial.com
24 BEST LEG OF LAMB SIDE DISHES - BEST RECIPES IDEAS AND …
From delishcooking101.com
10 BEST STUFFED LEG OF LAMB STUFFING RECIPES | YUMMLY
From yummly.com
LAMB STEW RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
10 BEST LEG OF LAMB WITH BONE RECIPES | YUMMLY
From yummly.com
LEFTOVER GREEK LAMB MOUSSAKA - JUST A LITTLE BIT OF BACON
From justalittlebitofbacon.com
GRILLED BUTTERFLIED LEG OF LAMB WITH A HERB RUB - JUST A LITTLE BIT OF ...
From pinterest.ca
BACON-WRAPPED LEG OF LAMB WITH RED WINE REDUCTION
From plain.recipes
BACON-WRAPPED LEG OF LAMB WITH RED WINE REDUCTION
From recipesty.com
BLUE MOUNTAIN VINEYARD
From bluemountainwinery.com
GRILLED LEG OF LAMB, MEXICAN-STYLE RECIPE - FOOD & WINE
From foodandwine.com
ROTISSERIE LEG OF LAMB - DERRICK RICHES
From derrickriches.com
20 AMAZING LEG OF LAMB RECIPES | MYRECIPES
From myrecipes.com
LE GIGOT D’AGNEAU PASCAL (FRENCH ROAST LEG OF LAMB)
From curiouscuisiniere.com
17 ROAST LEG OF LAMB RECIPES WORTH CELEBRATING | ALLRECIPES
From allrecipes.com
PANCETTA-WRAPPED ROAST LEG OF LAMB RECIPE - MICHAEL WHITE
From foodandwine.com
LAMB BACON RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
CLASSIC STUFFED LEG OF LAMB RECIPE - THE SPRUCE EATS
From thespruceeats.com
SPOON FORK BACON’S HERB CRUSTED LEG OF LAMB RECIPE
From beefandlambnz.com
HERB CRUSTED LEG OF NEW ZEALAND GRASS-FED LAMB - SPOON FORK …
From spoonforkbacon.com
EASY LEG OF LAMB ROULADE RECIPE - HOSTESS AT HEART
From hostessatheart.com
BACON AND ROSEMARY ROASTED LAMB | DONNA HAY
From donnahay.com.au
GRILLED LEG OF LAMB WITH LARDO AND VEGETABLES - ALL MY CHEFS
From allmychefs.com
BEST ROAST LEG OF LAMB RECIPE | JAMIE OLIVER LAMB RECIPES
From jamieoliver.com
SMOKED BACON WRAPPED LEG OF LAMB - GRILLING 24X7
From grilling24x7.com
BACON-WRAPPED LEG OF LAMB WITH RED WINE REDUCTION
From frinkfood.com
GRILLED LEG OF LAMB WITH BACON FAT TORTILLAS - ANDREW ZIMMERN
From andrewzimmern.com
BEST SLOW COOKED LEG OF LAMB RECIPE - PANTSDOWNAPRONSON
From pantsdownapronson.com
LEG OF LAMB WITH BACON - 3 RECIPES | TASTYCRAZE.COM
From tastycraze.com
ROAST LEG OF LAMB (OLIVE OIL MARINADE) RED WINE GRAVY - VEENA …
From veenaazmanov.com
ROASTED LEG OF LAMB - DAMN DELICIOUS
From damndelicious.net
ROAST LEG OF LAMB RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
GRILLED BUTTERFLIED LEG OF LAMB WITH A HERB RUB
From justalittlebitofbacon.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love