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Prep Time: 40 Minutes Cook Time: 65 Minutes |
Ready In: 105 Minutes Servings: 6 |
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A family favorite for over a decade! The bacon adds a wonderful flavor to the outside of the lamb, and the garlic permeates the meat throughout. All topped off with a delectable red wine reduction. Delicious with mashed potatoes! From Canadian Living Magazine (circa early 1990s?). Ingredients:
4 lbs leg of lamb |
3 garlic cloves, slivered |
2 tablespoons olive oil |
1 tablespoon lemon juice |
1/2 teaspoon dried rosemary |
4 -5 slices bacon |
1 small onion, minced |
1/2 cup red wine |
1 cup beef stock |
1 tablespoon cornstarch |
1 teaspoon tomato paste |
salt and pepper |
Directions:
1. Using a sharp knife, remove fell (thin membrane) and most of the fat from lamb. Cut about 25 slits all over lamb and insert garlic slivers. Combine oil, lemon juice and rosemary; brush over lamb. Place bacon slices over lamb and secure with wooden picks if necessary. Let stand at room temperature for 30 minutes.
2. Roast lamb in 325 F oven for 1 3/4 to 2 hours or until meat thermometer reaches 140 F for rare or 160 F for medium. Remove lamb to platter; cover loosely with foil and let stand for 15 minutes.
3. Red Wine Reduction: Skim fat from pan. Add onion and cook over medium heat, stirring often, for 4 minutes or until softened. Pour in wine and bring to boil over medium-high heat; boil for 1 minute, stirring to scrape up brown bits. Add stock and return to boil; cook for 2 to 3 minutes or until reduced to about 1 cup.
4. Mix cornstarch with 1 tablespoon cold water; stir into stock mixture and cook, stirring, for 1 minute or until thickened. Blend in tomato paste. Taste and adjust seasoning with salt and pepper. Strain if desired. Pour gravy into sauceboat and serve with meat.
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