Bacon Wrapped Leg of Lamb Recipe

Lamb: The star of the dish, a bone-in leg of lamb, provides rich and tender meat.

Bacon: Adds a crispy, smoky layer to the lamb, enhancing its flavor.

Olive oil: Used to coat the lamb, helping the seasoning adhere and adding moisture.

Garlic: Minced garlic infuses the lamb with a robust, savory taste.

Rosemary: Freshly chopped rosemary adds a fragrant, earthy note to the dish.

Salt: Enhances the natural flavors of the lamb and other ingredients.

Black pepper: Freshly ground black pepper adds a hint of spice and depth to the seasoning.

When preparing the leg of lamb, ensure that you evenly distribute the olive oil, garlic, rosemary, salt, and pepper over the entire surface of the meat. This not only enhances the flavor but also helps the bacon adhere better. To achieve a crispy bacon exterior, make sure the bacon slices overlap slightly and are tightly wrapped around the lamb. If necessary, use toothpicks to secure the bacon in place. For an even cook, rotate the roasting pan halfway through the cooking time. After roasting, allow the lamb to rest; this step is crucial as it lets the juices redistribute, resulting in a more tender and flavorful dish.

• leg bone-in, about 5-6 pounds lamb - Substitute with beef roast: Beef roast can provide a similar hearty and rich flavor profile, though it will have a different texture.

• leg bone-in, about 5-6 pounds lamb - Substitute with pork shoulder: Pork shoulder is another robust meat that can mimic the tenderness and flavor depth of lamb when cooked properly.

• 12 slices bacon - Substitute with prosciutto: Prosciutto offers a similar salty and savory flavor but is less fatty, providing a different but still delicious wrap.

• 12 slices bacon - Substitute with turkey bacon: Turkey bacon is a leaner option that still provides a smoky flavor, though it will be less rich than traditional bacon.

• 2 tablespoon olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it a good alternative for cooking.

• 2 tablespoon olive oil - Substitute with avocado oil: Avocado oil is another healthy oil with a high smoke point and a mild flavor, suitable for roasting.

• 4 cloves minced garlic - Substitute with 1 teaspoon garlic powder: Garlic powder can provide a similar flavor, though it will be less pungent and aromatic.

• 4 cloves minced garlic - Substitute with 4 cloves roasted garlic: Roasted garlic offers a sweeter, milder flavor that can add a different but delicious dimension to the dish.

• 1 tablespoon chopped rosemary - Substitute with 1 tablespoon chopped thyme: Thyme provides a similar earthy and aromatic flavor, though it is slightly more subtle than rosemary.

• 1 tablespoon chopped rosemary - Substitute with 1 tablespoon chopped sage: Sage offers a robust and slightly peppery flavor that can complement the richness of the meat.

• 1 teaspoon salt - Substitute with 1 teaspoon sea salt: Sea salt can provide a cleaner, more nuanced salty flavor.

• 1 teaspoon salt - Substitute with 1 teaspoon kosher salt: Kosher salt has larger crystals and a purer flavor, making it a good alternative for seasoning.

• 1 teaspoon freshly ground black pepper - Substitute with 1 teaspoon white pepper: White pepper offers a similar heat but with a slightly different, more subtle flavor profile.

• 1 teaspoon freshly ground black pepper - Substitute with 1 teaspoon ground cumin: Ground cumin provides a warm, earthy flavor that can add a different but complementary spice to the dish.

• Allow the bacon wrapped leg of lamb to cool completely before storing. This helps prevent condensation, which can make the meat soggy.
• Wrap the lamb tightly in aluminum foil or plastic wrap to maintain its moisture and flavor. For added protection, place the wrapped lamb in an airtight container or a resealable plastic bag.
• Store the wrapped lamb in the refrigerator if you plan to consume it within 3-4 days. Ensure your fridge is set to 40°F (4°C) or below to keep the meat fresh.
• For longer storage, freeze the lamb. Place the wrapped lamb in a freezer-safe bag or container. Label it with the date to keep track of its freshness.
• When freezing, try to remove as much air as possible from the bag or container to prevent freezer burn, which can affect the texture and taste of the lamb.
• To thaw, transfer the frozen lamb to the refrigerator and allow it to defrost slowly overnight. This gradual thawing helps maintain the meat's quality.
• If you're in a hurry, you can use the defrost setting on your microwave, but be cautious as this can sometimes start to cook the edges of the lamb.
• Once thawed, reheat the lamb in the oven at 325°F (163°C) until it reaches an internal temperature of 165°F (74°C) to ensure it's heated through safely.
• For best results, avoid refreezing previously frozen lamb as this can degrade its texture and flavor.

• Preheat your oven to 325°F (165°C). Place the leftover bacon wrapped leg of lamb in a baking dish. Cover it with aluminum foil to retain moisture and heat for about 20-25 minutes, or until the internal temperature reaches 140°F (60°C).

• For a quicker method, slice the lamb into thinner pieces. Heat a skillet over medium heat and add a splash of olive oil. Sear the slices for 2-3 minutes on each side until warmed through.

• Use a microwave-safe dish and place the lamb slices in it. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Microwave on medium power for 1-2 minutes, checking and stirring halfway through to ensure even heating.

• If you have a sous-vide machine, set it to 140°F (60°C). Place the lamb in a vacuum-sealed bag and immerse it in the water bath for about 45 minutes to an hour. This method ensures the lamb remains juicy and tender.

• For a flavorful twist, reheat the lamb in a sauce. Place the slices in a saucepan with a bit of broth or gravy. Cover and simmer on low heat for 10-15 minutes until heated through.

• Oven: Used to preheat and roast the lamb to the desired internal temperature.

• Roasting pan: Holds the lamb while it cooks in the oven, allowing for even heat distribution.

• Toothpicks: Secures the bacon slices around the lamb to keep them in place during roasting.

• Meat thermometer: Measures the internal temperature of the lamb to ensure it reaches 145°F (63°C) for medium-rare.

• Cutting board: Provides a stable surface for rubbing the lamb with the seasoning mixture.

• Knife: Used to mince the garlic and chop the rosemary.

• Small bowl: Holds the olive oil, garlic, rosemary, salt, and pepper mixture for easy application.

• Tongs: Helps to handle the lamb and bacon without piercing the meat.

• Aluminum foil: Can be used to tent the lamb while it rests to keep it warm.

• Carving knife: Essential for slicing the lamb after it has rested.

• Serving platter: Used to present the carved lamb for serving.

Pre-mix the rub: Combine olive oil, garlic, rosemary, salt, and pepper in advance to save time when prepping the lamb.

Use pre-minced garlic: Opt for store-bought minced garlic to cut down on prep time.

Preheat the oven early: Start preheating your oven while you prepare the lamb to ensure it’s ready to go.

Bacon layout: Lay out the bacon slices on a sheet of parchment paper before wrapping the lamb to streamline the process.

Thermometer ready: Have a meat thermometer handy to quickly check the internal temperature without opening the oven multiple times.