Leg Of Lamb With Bacon Recipes

Steps:

• Preheat the oven to 450 degrees F.
• Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of the garlic, the rosemary, balsamic vinegar, 1 tablespoon salt, and 1/2 teaspoon pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb.
• Place the tomatoes, olive oil, 1/4 cup of the honey, the onion, the remaining 2 tablespoons garlic, 2 tablespoons salt, and 2 teaspoons pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. Drizzle the lamb with the remaining 1/4 cup of honey.
• Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Discard the herb stems and return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned on top. Garnish with a branch of rosemary.

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.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cut 20 deep slits evenly spaced around the leg of lamb without cutting the netting. Stuff a garlic clove into each slit. Rub garlic powder over the lamb. Slice rosemary sprigs under netting evenly around the lamb. Place lamb into a roasting pan.
• Roast in preheated oven until reddish-pink and juicy in the center for medium-rare, about 2-2 1/2 hours. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Cover in aluminum foil; rest meat until thermometer reads 135 degrees F (57 degrees C) before carving.

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.

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.

Steps:

• Trim excess fat and thin membrane from leg of lamb; place into roasting pan. Cut slits in the meat and insert garlic slivers into slits. Mix olive oil, lemon juice, and rosemary in a small bowl; brush mixture over lamb. Lay bacon slices onto the meat. Let roast stand at room temperature for 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C).
• Roast lamb in the preheated oven until an instant-read meat thermometer inserted into the thickest part of the leg, not touching bone, reads 145 degrees F (65 degrees C) for medium-rare or 160 degrees F (70 degrees C) for medium, 1 1/2 to 1 3/4 hours. Transfer lamb to a serving platter, cover loosely with aluminum foil, and let stand while you make the sauce.
• Skim and discard excess grease from pan drippings left in roasting pan; place roasting pan over medium heat. Cook and stir onion in drippings until translucent, about 5 minutes; pour in wine. Stir wine and pan drippings, scraping up and dissolving brown bits of food stuck on the bottom of the pan. Pour in stock, bring sauce to a boil, and reduce heat to low. Stir tomato paste into sauce, bring to a simmer, and cook until sauce has reduced to about 1 cup. Season with salt and black pepper. For a smoother sauce, strain before serving.