- Thyme sprigs (optional, but recommended for flavor)
- Rosemary sprigs (optional, for additional aroma)
- Garlic cloves, minced (to enhance taste)
- Brown sugar (optional, to caramelize the bacon)
- Salt and pepper (to season both lamb and bacon)
- Vegetable oil (for pre-cooking the bacon if necessary)
Keywords:
- Bacon wrapped leg of lamb
- Red wine reduction recipe
- Lamb preparation techniques
- Flavorful cooking ingredients
- Meat wrapping methods
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### Bacon Wrapped Leg of Lamb with Red Wine Reduction: A Flavorful Feast
#### Introduction
Bacon-wrapped leg of lamb with a rich red wine reduction is a decadent dish that will impress your guests at any special occasion. Follow these detailed steps to prepare this delicious meal, ensuring the flavors are perfectly balanced and the presentation is stunning.
#### Ingredients:
- 1 (3-4 pound) boneless leg of lamb
- 20 slices of thick-cut bacon
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 shallot, finely chopped
- 1 cup red wine (such as Cabernet Sauvignon or Merlot)
- 1 cup beef broth
- 3 sprigs fresh thyme
- 2 bay leaves
#### Step-by-Step Instructions:
##### Prepping the Lamb:
1. **Remove from Refrigerator**: Take the leg of lamb out of the refrigerator about an hour before cooking to allow it to come to room temperature.
2. **Seasoning**: Pat the lamb dry with paper towels and season generously on all sides with salt and pepper.
##### Wrapping the Bacon:
3. **Preheat Oven**: Preheat your oven to 400°F (205°C).
4. **Wrap the Lamb**: Lay out a piece of bacon and place a small portion of the lamb on one end, leaving about an inch at each end uncovered. Roll up tightly starting from the uncovered end, securing with toothpicks if needed.
5. **Repeat**: Repeat with remaining slices to cover all sides of the lamb.
##### Cooking the Lamb:
6. **Sear in Pan**: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the bacon-wrapped leg of lamb for 3-4 minutes on each side until the bacon is crispy.
7. **Bake**: Transfer the skillet to the preheated oven and bake for about 20-25 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare.
##### Making the Reduction:
8. **Deglaze the Pan**: Remove the lamb from the oven and let it rest while you reduce the bacon fat in the pan by adding minced garlic, chopped shallots, thyme, and bay leaves.
9. **Add Liquids**: Pour in red wine and beef broth, scraping up any browned bits from the bottom of the pan.
10. **Simmer**: Reduce heat to medium-low, let it simmer for 20-30 minutes until the sauce has thickened significantly.
##### Finishing Touches:
11. **Serve**: Once the lamb is rested, slice and serve with the red wine reduction drizzled over the top.
#### Tips & Variations
- For an extra flavor boost, consider adding a pinch of sugar to balance out the acidity in the red wine.
- Use different types of bacon for unique flavors or experiment with other herbs like rosemary or sage.
- To ensure food safety, always check the internal temperature using a meat thermometer.
#### Conclusion
Bacon-wrapped leg of lamb with a red wine reduction is not just a meal; it's an experience. The combination of tender, juicy lamb and savory bacon, all infused with rich red wine flavors, makes for a perfect centerpiece to your special dinner party or family gathering.
By following these detailed steps and tips, you'll be able to create this exquisite dish that will undoubtedly impress your diners. Enjoy the process and savor the delicious results!