Cook the bacon until just pliable. Remove it and drain on a paper-towel lined plate.
Secure a piece of bacon around each lamb medallion. We used a toothpick. Drizzle with olive oil and sprinkle with salt and pepper. Set aside and prepare the sauce.
Red Wine Sauce
Melt the butter in a skillet or saucepan and add the flour. Whisk until smooth.
Add the red wine and fresh thyme. Continue whisking until it starts to thicken. Stir in the beef broth and simmer until thickened. Salt and pepper to taste. Remove from the heat.
Grilled Lamb Medallians
Heat the grill and raise the rack so it's not directly on top of the heat but still over direct heat.
Grill the medallions 3 to 4 minutes on each side and remove when the internal temperature of the meat reaches 125°F. Remove from the grill and allow the meat to rest for 10 to 15 minutes.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.