Bacon-Wrapped Leg of Lamb with Red Wine Reduction

Prepare the Lamb: Trim any excess fat and the thin membrane (silverskin) from the leg of lamb. Make small slits all over the surface of the lamb with a sharp knife and insert the garlic slivers into each slit. This will infuse the lamb with garlic flavor. (Prep time: 15 minutes)

Marinate: In a small bowl, whisk together the olive oil, lemon juice, and minced rosemary. Brush this mixture generously over the entire surface of the lamb, ensuring it penetrates into the slits. Lay the bacon slices evenly across the top of the lamb, draping them slightly down the sides. Allow the lamb to rest at room temperature for 30 minutes to allow the flavors to meld. (Rest time: 30 minutes)

Roast the Lamb: Preheat your oven to 325 degrees F (165 degrees C). Place the lamb in a roasting pan and roast in the preheated oven until an instant-read meat thermometer inserted into the thickest part of the leg (avoiding the bone) registers 145 degrees F (63 degrees C) for medium-rare or 160 degrees F (71 degrees C) for medium. This will typically take 1 hour 30 minutes to 1 hour 45 minutes, depending on the thickness of the lamb. (Cook time: 90-105 minutes)

Rest the Lamb: Once the lamb reaches your desired internal temperature, remove it from the oven and transfer it to a serving platter. Tent it loosely with aluminum foil and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast. (Rest time: 15 minutes)

Prepare the Red Wine Reduction: While the lamb is resting, prepare the red wine reduction. Skim off any excess grease from the pan drippings in the roasting pan. Place the roasting pan over medium heat. Add the minced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. (Cook time: 5 minutes)

Deglaze the Pan: Pour in the red wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. These browned bits, known as fond, are packed with flavor. Allow the wine to reduce slightly, about 3 minutes. (Cook time: 3 minutes)

Simmer the Sauce: Pour in the beef stock and bring the mixture to a boil. Reduce the heat to low, stir in the tomato paste, and simmer gently until the sauce has reduced to about 1 cup and has thickened slightly, about 10-15 minutes. Season to taste with sea salt and freshly ground black pepper. (Cook time: 10-15 minutes)

Strain (Optional): For an even smoother sauce, strain the red wine reduction through a fine-mesh sieve before serving.

Carve and Serve: Carve the lamb against the grain and arrange the slices on a serving platter. Drizzle generously with the red wine reduction and serve immediately.