Bacon-Wrapped Lamb with Red Wine Sauce

Remove any excess fat and the thin membrane from the leg of lamb before placing it in a roasting dish. Position the lamb in the roasting pan, taking care to avoid any bones or imperfections.

Make a marinade by blending together olive oil, lemon juice, and rosemary in a small bowl until everything is well incorporated. Brush the marinade over the lamb, making sure to cover it evenly.

Add slices of bacon on top of the lamb for added flavor and aroma. Allow the lamb to sit at room temperature for 30 minutes before cooking.

Preheat your oven to a moderate temperature of 325 degrees Fahrenheit (165 degrees Celsius). Roast the lamb in the preheated oven until an instant-read thermometer inserted into the thickest part of the leg, avoiding any bones or fat, reaches a temperature of 145 degrees Fahrenheit (65 degrees Celsius) for medium-rare or 160 degrees Fahrenheit (70 degrees Celsius) for medium, taking approximately 1 hour and 30 minutes to 1 hour and 45 minutes.

Transfer the lamb to a serving platter, cover it loosely with aluminum foil, and let it rest while you prepare the accompanying sauce.

Extract any excess fat from the pan drippings left in the roasting pan and place it over medium heat. Cook the onion in the drippings until it becomes translucent, approximately 5 minutes later; pour in wine and scrape up any browned bits that have formed on the bottom of the pan. Add stock to the pan and bring the sauce to a boil, then reduce the heat to low.

Stir in tomato paste into the sauce and bring it to a simmer, allowing it to cook until it has reduced to approximately 1 cup. Season the sauce with salt and black pepper, and if desired, strain it before serving to achieve a smoother consistency.