Lamb Bacon Recipes

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LAMB STEW RECIPE



Lamb Stew Recipe image

This lamb stew is loaded with hearty, healthy ingredients. This lamb stew recipe is simple (a one-pot meal!) The lengthy simmering time in the oven makes the tender lamb morsels and vegetables just melt in your mouth.

Provided by Natasha of NatashasKitchen.com

Categories     Medium

Time 2h40m

Number Of Ingredients 16

4 oz bacon ((4 strips, chopped into 1/4" strips))
2 lbs boneless leg of lamb or lamb shoulder (trimmed of excess fat, cut into 1 1/2" pieces)
1/2 Tbsp sea salt for the lamb plus 1 tsp for stew
1 tsp black pepper for lamb plus 1/2 tsp for stew
1/4 cup all-purpose flour or gluten free flour*
1 large yellow onion (diced)
4 garlic cloves (minced)
1 1/2 cups good red wine (*)
1 lb button mushrooms (thickly sliced)
4 cups low sodium beef broth or stock
1 Tbsp tomato paste
2 bay leaves
1/2 tsp dried thyme
1 1/2 lbs small yellow potatoes (halved or quartered into 1" pieces)
4 medium carrots (10 oz, peeled and cut into 1/2" thick pieces)
1/4 cup parsley (finely chopped for garnish)

Steps:

  • In a 5Qt dutch oven, saute chopped bacon over medium heat until browned and fat released. With a slotted spoon, transfer bacon to a large plate.
  • While bacon cooks, season lamb pieces with 1/2 Tbsp salt and 1 tsp pepper. Sprinkle with 1/4 cup flour and toss to coat. Cook lamb in 2 batches in hot bacon grease over medium heat until browned (3-4 min per side) then transfer to the plate with bacon.
  • Add diced onion and sauté 2 min. Add garlic and cook another minute, stirring constantly. Add 1 1/2 cups wine, scraping the bottom to deglaze. Add sliced mushrooms, bring to simmer then cook uncovered 10 min. Preheat Oven to 325˚F.
  • Return bacon and lamb to pot and add 4 cups broth, 1 Tbsp tomato paste, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp dried thyme and 2 bay leaves. Stir in potatoes and carrots, making sure potatoes are mostly submerged in liquid. Bring to a boil then COVER and carefully transfer to preheated oven at 325˚F for 1 hr and 45 min. When done, potatoes and lamb will be very tender.**

Nutrition Facts : Calories 481 kcal, Carbohydrate 22 g, Protein 28 g, Fat 27 g, SaturatedFat 11 g, Cholesterol 82 mg, Sodium 1276 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

BACON-WRAPPED LEG OF LAMB WITH RED WINE REDUCTION



Bacon-Wrapped Leg of Lamb with Red Wine Reduction image

A family favorite for over two decades! Growing up, Mom would always make this for dinner on Easter Sunday or New Year's Day. The bacon adds a wonderful smoky flavor to the outside of the lamb, and the garlic permeates the meat throughout. All topped off with a delectable red wine reduction. Delicious served with mashed potatoes!

Provided by France C

Categories     Meat and Poultry Recipes     Lamb     Leg

Time 2h30m

Yield 6

Number Of Ingredients 11

1 (4 pound) leg of lamb
3 cloves garlic, slivered
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon minced fresh rosemary
6 slices bacon
1 small onion, minced
½ cup dry red wine
1 cup beef stock
1 teaspoon tomato paste
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 441.8 calories, Carbohydrate 3.2 g, Cholesterol 131.8 mg, Fat 27.6 g, Fiber 0.4 g, Protein 39 g, SaturatedFat 9.8 g, Sodium 324.3 mg, Sugar 1.3 g

OLD FASHIONED LAMB'S FRY AND BACON WITH ONION AND GRAVY



Old Fashioned Lamb's Fry and Bacon with Onion and Gravy image

Lamb's Fry and Bacon is a retro recipe that's full of flavour and nutrition and makes a super cheap meaty meal.

Provided by Melissa Goodwin

Categories     main dishes

Time 2h45m

Number Of Ingredients 7

1 Lamb's Liver (approx. 450g)
4 rashes of bacon, diced
2 onions, sliced
4 Tbsp. plain flour, divided in half
salt and pepper to season
olive oil for frying
1 1/2 AU cups (375 ml) stock

Steps:

  • Add 2tsp. salt to a bowl of water, place the lambs liver in the bowl of salty water and leave to soak in the fridge for 2 hours. Meanwhile, remove the rind from the bacon and cut into large dice and slice the onion. Remove liver from the water, drain or pat dry and remove the skin from both sides by slipping a knife under the skin and peeling it away. Slice the liver thinly into bite-sized pieces, cutting off any sinewy bits. Add 2 Tbsp. of flour to a plate and season well with salt and pepper. Dredge the liver in the flour, coating all over, remove and place on a plate. Heat a frypan over medium heat, add a little oil and cook the onion for a few minutes until starting to brown and soften. Add the bacon and cook for a further 3 minutes or until the bacon is cooked. Remove from the pan. Turn the heat up to medium-high, add some more oil to the pan and place the liver in the pan, leaving room around each piece. Fry, turning, for about five minutes until browned on all sides. Remove from pan and turn down the heat to medium. Add a little extra oil if necessary and the remaining flour and fry stirring for 1 minute. There will be brown, crispy bits on the bottom of the pan, that's fine. Add the stock and stir well to make a gravy. Scrape up all the crispy bits up from the pan into the gravy - that will give it more flavour. Simmer gravy for a few minutes until slightly thickened. Add the bacon mix and liver back into the stock and cook for a further 5-10 minutes or until the liver is cooked through.

Nutrition Facts : Calories 120 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 79 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 187 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

LEG OF LAMB WITH BACON



Leg of Lamb With Bacon image

Make and share this Leg of Lamb With Bacon recipe from Food.com.

Provided by JustJanS

Categories     Lamb/Sheep

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 9

75 g butter, softened
2 (50 g) cans anchovies
1 bunch rosemary, half finely chopped
4 cloves garlic, chopped
10 slices bacon
1 7/8 kg leg of lamb, deboned
375 ml white wine
1 lemon, juice of
fresh ground black pepper

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.

BACON-LAMB BURGERS



Bacon-Lamb Burgers image

Make and share this Bacon-Lamb Burgers recipe from Food.com.

Provided by banyutka

Categories     Lamb/Sheep

Time 40m

Yield 1 1, 4-6 serving(s)

Number Of Ingredients 10

8 slices bacon (about 1/2 pound)
1 lb ground lamb
2 slices bread, torn onto small pieces
1 egg
1 small onion, finely chopped (about 1/4 cup)
1/4 cup grated parmesan cheese or 1/4 cup American cheese, food
1/4 cup milk
3 tablespoons snipped fresh parsley
1 1/4 teaspoons salt
pepper

Steps:

  • Arrange bacon slices on plastic wrap so they overlap slightly. Mix remaining ingredients and spread over bacon.
  • Roll up like jelly roll; wrap in plastic wrap and secure with wooden picks if necessary. Refrigerate at least 2 hours but no longer than 8 hours.
  • Set oven control to broil and/or 550. Unwrap lamb roll and cut into 8 slices; flatten slightly. Broil with tops 4 to 5 inches from heat 6 to 8 minutes on each side.

Nutrition Facts : Calories 624.1, Fat 51, SaturatedFat 20.3, Cholesterol 174.1, Sodium 1379, Carbohydrate 9.6, Fiber 0.6, Sugar 1.5, Protein 29.7

LAMB BACON



Lamb Bacon image

Provided by Noah Bernamoff

Categories     Lamb     Marinate     Meat     Smoker     Advance Prep Required

Yield Makes 1 to 1 1/2 pounds

Number Of Ingredients 7

5 tablespoons Diamond Crystal kosher salt
2 teaspoons pink curing salt
3 tablespoons (packed) dark brown sugar
4 dried bay leaves, crushed
1 tablespoon plus 1 teaspoon freshly ground black pepper
1 1 1/2- to 2-pound boneless lamb breast, with silver skin intact
Cherry wood chips, apple wood chips, or other fruit wood chips

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.

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