Bacon-Wrapped Leg of Lamb with Red Wine Reduction

Ingredients

• 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 wine
• 1 cup beef stock
• 1 teaspoon tomato paste
• salt and ground black pepper to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 325°F (165°C). Make small slits all over the lamb and push the garlic slivers into them. Rub the lamb with olive oil, lemon juice, rosemary, salt and black pepper.

2. Lay the bacon slices across the top and sides of the lamb, overlapping them so the meat is mostly covered. Place the lamb on a rack in a roasting pan.

3. Roast for about 85 minutes, until the thickest part reads at least 145°F (63°C) on an instant-read thermometer. Lamb cooked this way is safe at 145°F (63°C) once rested 3 minutes.

4. Transfer the lamb to a cutting board, tent loosely with foil, and rest for at least 15 minutes. Pour the pan drippings into a measuring cup and spoon off most of the fat, keeping the juices.

5. While the lamb roasts, warm a little olive oil in a saucepan over medium heat. Add the minced onion and cook for about 5 minutes until soft, then stir in the tomato paste for 1 minute.

6. Pour in the red wine and simmer until reduced by about half, about 4 minutes. Add the beef stock and reserved pan juices and simmer for about 10 minutes until slightly thickened. Season with salt and pepper and serve alongside the sliced lamb.