**Unravel the Culinary Delights of Leg of Lamb with Bacon: A Journey of Flavor and Tradition**
Prepare to embark on a culinary adventure with our diverse collection of leg of lamb with bacon recipes. Discover the timeless classic of roasted leg of lamb, enveloped in crispy bacon and infused with aromatic herbs. Indulge in the tantalizing flavors of slow-cooked lamb shanks, braised in a rich and flavorful sauce, complemented by smoky bacon. Explore innovative takes on this classic dish, such as grilled leg of lamb with a zesty bacon-herb marinade, or venture into a fusion of flavors with Asian-inspired leg of lamb, where the sweet and savory notes of bacon harmonize with aromatic spices. Each recipe promises a unique gustatory experience, catering to various preferences and culinary skills. Let your taste buds dance with delight as you delve into the delectable world of leg of lamb with bacon.
LEG-O-LAMB WITH ROSEMARY AU JUS
Provided by Guy Fieri
Time 14h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- In a food processor or blender, add the rosemary, garlic, balsamic and soy. Pulse several times to combine, then add the black pepper and the lime juice. Pulse, then stir in the lime zest.
- Trim the fat and sinew from the lamb leg. Put it in a resealable gallon plastic bag and pour in the in the marinade. Refrigerate for 12 to 24 hours. Strain and reserve the marinade.
- Preheat the oven or indirect grill to 325 degrees F.
- With kitchen twine, tie the leg into an evenly shaped roast. Weave the bacon strips into the kitchen twine, along with the rosemary. Put the lamb into a roasting pan and pour in the marinade. Roast for approximately 25 minutes per pound for medium-rare, about 1 hour 40 minutes. Internal temperature should register 145 to 155 degrees F on an instant-read thermometer when done. Baste occasionally with the pan juices.
- Remove the lamb from the oven when desired internal temperature is reached. Remove the lamb from pan to a cutting board and let rest lightly covered for 10 to 15 minutes.
- While the lamb is resting, remove the fat from the roasting pan, put it over high heat and slowly incorporate the chicken stock. Strain and adjust seasonings, to taste. Return to the heat and reduce for 5 minutes, then stir in the butter and vermouth. Pour into a serving bowl. Slice the lamb and arrange it on a serving platter. Serve the sauce with the lamb.
LEG OF LAMB WITH BACON
Make and share this Leg of Lamb With Bacon recipe from Food.com.
Provided by JustJanS
Categories Lamb/Sheep
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 220°C Cream the butter, anchovies, rosemary and garlic and smear all over the surface of the meat.
- Lay bacon on a board, overlapping to form a rectangle.
- Roll bacon around Lamb and tie at regular intervals.
- Place the Lamb in a roasting tin and pour the wine around evenly.
- Tuck in remaining sprigs of rosemary and pour over the lemon juice.
- Put in the oven and roast for 15 minutes.
- Turn the oven temperature down to 180C and roast the Lamb for a further hour, or more if you like your meat well-done.
- Baste from time to time with the wine juices.
- Take the meat out of the oven and leave to rest in a warm place for at least 15 minutes before carving.
- Meanwhile, taste the juices and add pepper (and salt if necessary).
- During the roasting process the wine should have reduced and mingled with the meat juices and anchovy butter to make a delicious gravy.
- If you find it too thin, reduce to the desired consistency.
LAMB BACON
Provided by Noah Bernamoff
Categories Lamb Marinate Meat Smoker Advance Prep Required
Yield Makes 1 to 1 1/2 pounds
Number Of Ingredients 7
Steps:
- Make the rub: Combine the salts, brown sugar, bay leaves, and pepper in a bowl and transfer to a large plate or a baking dish. Dredge the lamb breast in the rub and massage it into the surface of the lamb. (You'll probably have some rub left over.) Shake off any excess rub and let the meat sit, covered, in the refrigerator for 5 days, turning the lamb over once a day.
- Rinse the lamb breast thoroughly, pat it dry with paper towels, and allow it to sit uncovered in the refrigerator overnight.
- Cook the lamb bacon: Soak the wood chips in water for 30 minutes, then drain and them pat dry. Prepare your smoker. When the temperature inside the smoker has reached 200°F and the wood chips are smoking steadily, add the lamb, and let smoke. Maintain the temperature at 200°F at least until a thermometer inserted into the center of the meat reads 160°F. This will take about 2 hours, but we recommend smoking for 3, as longer cooking enhances the quality of the bacon. Allow the bacon to cool completely in the fridge and store, wrapped, for up to 1 month.
- Tip: The size of lamb breasts can vary quite a bit, so be sure to buy yours deboned or boneless. A bone-in breast will lose 30 to 35 percent of its weight upon deboning.
LEG OF LAMB
My mother's baked leg of lamb, served with gravy and mint jelly, was a masterpiece! Our family always looked forward to having it on Easter Sunday.
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cut five slits in the meat; insert garlic. Combine salt, pepper, thyme and garlic powder; rub over meat. Place on a rack in a roasting pan. Broil 5-6 in. from the heat until browned; turn and brown the other side. Turn oven to 350°. Add 1/2 cup water to pan. Cover and bake for 25 minutes per pound or until internal temperature reaches 140° for medium or 145° for medium-well. Remove to carving board and keep warm. Pour pan drippings into a large measuring cup, scraping brown bits. Skim fat; reserving 1/4 cup in a saucepan; add flour. Add water to drippings to equals 2 cups; add all at once to flour mixture. Bring to a boil; cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Slice lamb and serve with gravy.
Nutrition Facts : Calories 157 calories, Fat 5g fat (2g saturated fat), Cholesterol 77mg cholesterol, Sodium 330mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein.
Tips:
- Choosing the Right Cut of Lamb: Opt for a leg of lamb that has a good amount of marbling, as this indicates tenderness and flavor.
- Preparing the Lamb: Remove any silver skin from the lamb and pat it dry before cooking to ensure even browning.
- Bacon Wrapping: Wrap the lamb leg tightly with bacon slices, securing them with toothpicks or kitchen twine. The bacon adds a delicious savory flavor and helps keep the lamb moist during cooking.
- Seasoning: Generously season the lamb with salt, pepper, and herbs of your choice. Common choices include rosemary, thyme, garlic powder, and paprika.
- Searing the Lamb: Before roasting, sear the lamb briefly in a hot skillet or Dutch oven to create a flavorful crust and lock in the juices.
- Roasting the Lamb: Roast the lamb at a moderate temperature (325°F/165°C) for the recommended time, basting it occasionally with the cooking juices to keep it moist.
- Resting the Lamb: Once cooked, let the lamb 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 dish.
- Serving Suggestions: Serve the roasted leg of lamb with your favorite sides, such as roasted vegetables, mashed potatoes, or a refreshing salad.
Conclusion:
In conclusion, preparing a flavorful and juicy leg of lamb with bacon is a culinary delight that requires careful selection of the meat, proper preparation, and attention to cooking techniques. By following the tips and steps outlined in this recipe, you can create a centerpiece dish that will impress your family and friends. The combination of succulent lamb, crispy bacon, and aromatic herbs creates a symphony of flavors that will leave a lasting impression. Enjoy this delicious meal and savor every bite of the tender, juicy lamb complemented by the savory bacon and fragrant herbs.
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