Leg of Lamb with Bacon
Elevate your next dinner party with this indulgent Leg of Lamb with Bacon recipe, a show-stopping main course that combines savory flavors and a stunning presentation. This dish features a succulent, four-pound boneless leg of lamb coated in a fragrant paste of garlic, fresh rosemary, Dijon mustard, and lemon zest, before being wrapped in a crisp, golden blanket of smoky bacon. The bacon not only locks in moisture but infuses the lamb with irresistible richness as it roasts to tender perfection. Optional white wine adds a touch of elegance, creating a luscious pan sauce for serving. Perfect for holidays or special gatherings, this recipe is sure to impress with its savory aroma, luxurious flavor, and juicy texture. Pair with roasted vegetables or creamy mashed potatoes for an unforgettable meal!
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Recipe Information
Ingredients
- 4 pounds boneless leg of lamb
- 10 slices bacon
- 6 garlic cloves
- 2 tablespoons fresh rosemary
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons Dijon mustard
- 1 teaspoon lemon zest
- 0.5 cup white wine (optional)
Instructions
Preheat your oven to 375°F (190°C).
Pat the leg of lamb dry with paper towels and trim any excess fat if needed.
Peel and mince the garlic cloves. Finely chop the fresh rosemary.
In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, salt, black pepper, Dijon mustard, and lemon zest to create a flavorful paste.
Rub the paste evenly over the entire surface of the leg of lamb.
Lay the bacon slices out on a flat surface, slightly overlapping each slice to create a bacon blanket.
Place the seasoned leg of lamb on top of the bacon slices and carefully wrap the bacon around the lamb, ensuring it is fully covered. Secure the bacon with toothpicks or kitchen twine if necessary.
Transfer the bacon-wrapped lamb to a roasting pan or oven-safe dish, seam side down. If desired, add 1/2 cup of white wine to the bottom of the pan for additional moisture and flavor.
Place the roasting pan in the preheated oven and roast for about 90 minutes, or until the internal temperature of the lamb reaches 130°F (54°C) for medium-rare or 145°F (63°C) for medium. Use a meat thermometer for accurate readings.
Once cooked to your desired level, remove the lamb from the oven and loosely tent it with aluminum foil. Allow it to rest for 15 minutes before slicing.
Slice the lamb into portions and serve with your favorite side dishes. Enjoy!
Nutrition Facts
Calories |
914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.1 g | 92% | |
| Saturated Fat | 30.1 g | 151% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 827 mg | 36% | |
| Total Carbohydrate | 2.1 g | 1% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.4 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 917 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
