Recipes & Food

Garlic and Bacon-Stuffed Leg of Lamb with Rosemary

Garlic and Bacon-Stuffed Leg of Lamb with Rosemary
Recipe Date:
March 19, 2013
Serving Size:
6
Cook Time:
02:00:00
Difficulty:
Medium
Measurements:
Metric
Ingredients
  • 1 short cut leg of lamb (about 2kg)
  • 6 garlic cloves, slivered
  • 2 slices bacon, chopped
  • 30 ml extra virgin olive oil
  • 15 ml chopped fresh rosemary
  • 5 ml sea salt
  • 5 ml cracked black pepper
Directions

Using sharp knife, remove thin membrane from lamb. Cut tiny slits all over lamb; insert garlic slivers and bacon. Brush oil over lamb. Sprinkle with rosemary, salt and pepper.

Roast on rack in roasting pan in 325°F (160°C) oven for 1 hour and 40 minutes to 2 hours or until meat thermometer registers 145°F (63°C) for medium-rare or 160°F (71°C) for medium. Remove to cutting board; tent with foil and let stand for 15 minutes.

Skim fat from pan drippings. Add 1/2 cup (125 mL) water to pan; bring to boil, scraping up brown bits. Strain and keep warm.

Place lamb with meatier portion facing up. Grip shank end firmly with towel. Cutting down to bone, cut 1/4-inch (5 mm) thick slices. With knife parallel to bone, cut slices from bone. Turn lamb so remaining meaty portion faces up. Carve as for first side. Arrange on platter; pour pan juices over top.

Christie Mavety
 
June 15, 2021 | Christie Mavety

Exciting Winery News - Season Update

We’re pleased to announce that the Blue Mountain Vineyard and Cellars tasting room will open by reservation for the season on Thursday, July 1, 2021. We’re looking forward to reconnecting with you in person, particularly as this year marks the winery’s 30th anniversary, and we have a lot to celebrate!  Continue »

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