Bacon Wrapped Leg of Lamb with Red Wine Reduction: A Culinary Masterpiece
Embark on a culinary adventure with this show-stopping recipe for Bacon Wrapped Leg of Lamb with a luscious Red Wine Reduction. This dish is perfect for special occasions, holidays, or any time you want to impress your guests (or yourself!). The savory bacon, tender lamb, and rich red wine sauce create an unforgettable flavor combination that will have everyone asking for seconds. This detailed guide will walk you through each step, ensuring your success in creating this extraordinary meal.
Why This Recipe Works
* **Flavor Explosion:** The saltiness of the bacon complements the richness of the lamb, while the red wine reduction adds depth and complexity.
* **Impressive Presentation:** The bacon wrap not only enhances the flavor but also creates a beautiful presentation that’s sure to wow your guests.
* **Relatively Simple:** Despite its elegant appearance, this recipe is surprisingly straightforward and easy to follow.
* **Perfect for Special Occasions:** A leg of lamb is a celebratory dish that’s perfect for holidays like Easter, Christmas, or Thanksgiving, or any other special gathering.
Ingredients You’ll Need
* **For the Leg of Lamb:**
* 1 (5-6 pound) boneless leg of lamb, butterflied
* 1 pound thick-cut bacon, preferably applewood smoked
* 2 tablespoons olive oil
* 4 cloves garlic, minced
* 2 tablespoons fresh rosemary, chopped
* 1 tablespoon fresh thyme, chopped
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/4 teaspoon red pepper flakes (optional, for a little heat)
* **For the Red Wine Reduction:**
* 2 tablespoons olive oil
* 1 large onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 4 cloves garlic, minced
* 1 (750ml) bottle dry red wine (Cabernet Sauvignon, Merlot, or Pinot Noir work well)
* 4 cups beef broth
* 2 tablespoons balsamic vinegar
* 1 tablespoon Worcestershire sauce
* 1 sprig fresh rosemary
* 1 sprig fresh thyme
* 1 bay leaf
* Salt and pepper to taste
* 2 tablespoons butter, cold (for finishing the sauce)
Equipment You’ll Need
* Large cutting board
* Sharp knife
* Mixing bowl
* Cast iron skillet or large oven-safe skillet
* Kitchen twine
* Meat thermometer
* Large saucepan
* Whisk
Step-by-Step Instructions
Part 1: Preparing the Lamb
1. **Prepare the Lamb:** Pat the butterflied leg of lamb dry with paper towels. This will help the bacon adhere better and ensure a nice sear. If the lamb is very thick in some areas, you can use a sharp knife to carefully even out the thickness. Be careful not to cut all the way through the meat.
2. **Make the Herb Mixture:** In a mixing bowl, combine the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, pepper, and red pepper flakes (if using). Mix well to create a fragrant herb paste.
3. **Season the Lamb:** Rub the herb mixture all over the inside and outside of the butterflied leg of lamb. Make sure to get the mixture into all the nooks and crannies. This will infuse the lamb with flavor.
4. **Wrap with Bacon:** Lay the bacon slices on a large cutting board, slightly overlapping each slice. You want to create a bacon “blanket” that is large enough to completely wrap the leg of lamb. Place the seasoned leg of lamb on top of the bacon blanket. Carefully wrap the bacon around the lamb, securing it with kitchen twine in several places. This will help the bacon stay in place during cooking. Make sure the bacon is snug but not too tight, allowing for even cooking.
Part 2: Cooking the Lamb
5. **Sear the Lamb (Optional but Recommended):** Heat a cast iron skillet or large oven-safe skillet over medium-high heat. Add a tablespoon of olive oil. Once the oil is hot, carefully sear the bacon-wrapped leg of lamb on all sides until the bacon is golden brown and crispy. This step adds a delicious depth of flavor and helps render some of the bacon fat. If your skillet isn’t large enough to sear the entire lamb at once, sear it in batches.
6. **Roast the Lamb:** Preheat your oven to 325°F (160°C). If you seared the lamb in an oven-safe skillet, transfer the skillet directly to the preheated oven. If you didn’t sear the lamb, place it on a roasting rack inside a roasting pan. Roast for approximately 15-20 minutes per pound, or until a meat thermometer inserted into the thickest part of the lamb registers your desired internal temperature.
* **Rare:** 125-130°F (52-54°C)
* **Medium-Rare:** 130-135°F (54-57°C)
* **Medium:** 135-140°F (57-60°C)
* **Medium-Well:** 140-145°F (60-63°C)
* **Well Done:** 145-150°F (63-66°C) (not recommended, as it can become dry)
7. **Rest the Lamb:** Once the lamb reaches your desired internal temperature, remove it from the oven and let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast. Tent the lamb loosely with foil to keep it warm while it rests.
Part 3: Making the Red Wine Reduction
8. **Sauté the Vegetables:** While the lamb is roasting, start the red wine reduction. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery and sauté until softened, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
9. **Deglaze the Pan:** Pour in the red wine and bring to a simmer. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. These browned bits are packed with flavor and will add depth to the sauce.
10. **Reduce the Wine:** Let the red wine simmer until it has reduced by about half, about 15-20 minutes. This will concentrate the flavors and remove some of the alcohol.
11. **Add Broth and Seasonings:** Add the beef broth, balsamic vinegar, Worcestershire sauce, rosemary sprig, thyme sprig, and bay leaf to the saucepan. Bring to a simmer and reduce the heat to low.
12. **Simmer the Sauce:** Simmer the sauce for at least 30-45 minutes, or until it has thickened to your desired consistency. The longer it simmers, the more intense the flavor will become. Stir occasionally to prevent sticking.
13. **Strain the Sauce (Optional):** For a smoother sauce, strain it through a fine-mesh sieve into a clean saucepan. Discard the solids (vegetables, herbs).
14. **Finish the Sauce:** Return the strained sauce to the saucepan (or keep it in the saucepan if you didn’t strain it). Whisk in the cold butter, one tablespoon at a time, until it is melted and incorporated into the sauce. This will add richness and shine to the sauce. Season with salt and pepper to taste.
Part 4: Carving and Serving
15. **Carve the Lamb:** Remove the kitchen twine from the lamb. Using a sharp carving knife, slice the lamb against the grain into thin slices. This will ensure that the meat is tender and easy to chew.
16. **Serve:** Arrange the lamb slices on a platter. Spoon the red wine reduction over the lamb. Garnish with fresh rosemary sprigs, if desired.
17. **Sides:** Serve with your favorite side dishes, such as roasted potatoes, mashed potatoes, green beans, asparagus, or a fresh salad.
Tips for Success
* **Use High-Quality Ingredients:** The quality of your ingredients will directly impact the flavor of the final dish. Use good-quality lamb, bacon, and red wine.
* **Don’t Overcook the Lamb:** Use a meat thermometer to ensure that the lamb is cooked to your desired level of doneness. Overcooked lamb can be dry and tough.
* **Let the Lamb Rest:** Resting the lamb allows the juices to redistribute, resulting in a more tender and flavorful roast. Don’t skip this step!
* **Taste and Adjust Seasoning:** Taste the red wine reduction throughout the cooking process and adjust the seasoning as needed. Add more salt, pepper, or balsamic vinegar to balance the flavors.
* **Make Ahead:** The red wine reduction can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it before serving.
* **Butterfly Like a Pro:** If you are not comfortable butterflying the leg of lamb yourself, ask your butcher to do it for you. This will save you time and effort.
* **Bacon Weave Variation:** For a more even bacon coverage and a visually appealing presentation, consider creating a bacon weave instead of simply overlapping the slices. There are many tutorials online that demonstrate how to do this. This ensures that every bite has a good amount of bacon.
* **Alternative Herbs:** Feel free to experiment with other herbs in the herb mixture. Oregano, marjoram, or sage would all be delicious additions.
* **Spice it Up:** If you like a little heat, add a pinch of cayenne pepper to the herb mixture or a dash of hot sauce to the red wine reduction.
Variations
* **Dijon Mustard:** Spread a thin layer of Dijon mustard over the lamb before wrapping it in bacon for an extra layer of flavor.
* **Brown Sugar Glaze:** Brush the bacon-wrapped lamb with a brown sugar glaze during the last 15 minutes of roasting for a sweet and savory flavor.
* **Mushroom Reduction:** Add sliced mushrooms to the red wine reduction for an earthy flavor.
* **Garlic Studded Lamb:** Before applying the herb mixture, make small slits in the lamb and insert slivers of garlic for an intense garlic flavor.
* **Cherry Reduction:** Use cherry juice or cherry preserves in the reduction sauce for a sweeter more fruity profile.
Serving Suggestions
* **Roasted Root Vegetables:** Serve with roasted carrots, parsnips, and potatoes for a hearty and satisfying meal.
* **Creamy Polenta:** Creamy polenta is a delicious and comforting accompaniment to the rich lamb and red wine reduction.
* **Asparagus with Lemon Butter:** Lightly steamed or roasted asparagus with a squeeze of lemon and a drizzle of melted butter is a simple and elegant side dish.
* **Green Bean Almondine:** Green beans tossed with toasted almonds and butter are a classic side dish that pairs well with lamb.
* **Crusty Bread:** Serve with crusty bread for soaking up the delicious red wine reduction.
* **Wine Pairing:** Serve with the same red wine used in the reduction for a harmonious pairing.
Storage Instructions
* **Leftover Lamb:** Store leftover lamb in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
* **Leftover Red Wine Reduction:** Store leftover red wine reduction in an airtight container in the refrigerator for up to 5 days. Reheat gently in a saucepan.
* **Freezing:** While it is possible to freeze both the lamb and the sauce, the texture of the meat might change slightly after thawing. Freeze in separate airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutritional Information (Approximate, per serving)
* Calories: 600-800
* Protein: 40-50g
* Fat: 40-50g
* Carbohydrates: 10-20g
*Note: Nutritional information is approximate and may vary depending on the specific ingredients used and serving size.*
Conclusion
This Bacon Wrapped Leg of Lamb with Red Wine Reduction is a truly exceptional dish that is sure to impress. While it might seem intimidating at first, following these step-by-step instructions will make the process manageable and enjoyable. With a little effort, you can create a culinary masterpiece that will be the highlight of any meal. So gather your ingredients, put on your chef’s hat, and get ready to experience the deliciousness of this extraordinary recipe!