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.

Chantelle Bruwer
 
June 25, 2020 | Chantelle Bruwer

Blue Mountain Update: June 2020

Our winery’s tasting room will remain closed for the 2020 season in order to maintain employee health and safety. We are offering curated wine sample packs to enjoy the Blue Mountain “tasting room experience” in the comfort of your own home! The sample packs can be ordered online and either picked up curbside at the winery or shipped directly to you.  Continue »

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