Garlic and Bacon-Stuffed Leg of Lamb with Rosemary
Rosemary and lamb are a match made in heaven. Editor-in-chief Susan Antonacci loves to serve lamb, and here she shares one of her favourite recipes – a perfect welcome to spring.
Servings: 6
Ingredients:
Garlic and Bacon-Stuffed Leg of Lamb with Rosemary
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 445 |
| pro | 43 g |
| total fat | 29 g |
| sat. fat | 11 g |
| carb | 1 g |
| fibre | trace |
| chol | 139 mg |
| sodium | 523 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 28% |
| vit C | 2% |
| folate | 14% |
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1 short cut leg of lamb (about 4 lb/2 kg)
6 cloves garlic, slivered
2 slices bacon, chopped
2 tbsp (25 mL) extra-virgin olive oil
1 tbsp (15 mL) chopped fresh rosemary (or 1 tsp/5 mL dried)
1 tsp (5 mL) sea salt or table salt
1 tsp (5 mL) cracked black pepper
Preparation:
Watch us cook! Step into the Test Kitchen and we'll show you how to prepare a stunning Rack of Lamb in our 3 minute video >>
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.
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.
Source
Canadian Living Magazine: April 2007
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