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CATEGORY CUISINE TAG YIELD
Meats, Dairy Lamb, Meats 8 Servings

INGREDIENTS

5 Bacon
1 Onion, chopped
1/4 c Soft breadcrumbs
1/4 c Milk
1/2 t Grated lemon rind
2 T Lemon juice
1 t Fresh parsley, chopped
1/2 t Dried whole thyme or
rosemary
1/4 t Salt
1/8 t Pepper
6 lb Leg of lamb, boned
Black pepper
1/2 c Chicken stock broth
1/2 c Dry red wine
2 Onions, thinly sliced
2 T Butter or margarine, melted
1 T All-purpose flour
1 c Milk
1/4 t Salt
1/8 t Pepper
1/8 t Ground nutmeg
1/2 c Whipping cream

INSTRUCTIONS

Cook bacon in a large skillet until crisp; remove bacon, reserving2
tablespoons drippings.  Crumble bacon. Combine bacon, onion,
breadcrumbs, milk, lemon rind, lemon juice, parsley, thyme, salt and
pepper, stirring until blended.  Stuff mixture in cavity of leg of
lamb, and tie securely with heavy string at 2- to 3- inch intervals.
Sprinkle with pepper over all sides. Pour reserved bacon drippings
into a shallow baking pan, and place lamb in pan.  Bake at 350  degrees
F for 2 hours or until meat thermometer registers 160  degrees.  Let
stand 20 minutes before carving. Pour excess fat into a  small
saucepan.  Add chicken broth and wine. Bring to a boil; reduce  heat,
and simmer until mixture is reduced by half. Serve wine sauce  and
Onion Sauce with lamb. Yield: 8 to 10 servings.  Onion Sauce: Saute
onions in butter until tender. Add flour, stirring  until smooth. Cook
1 minute, stirring constantly. Reduce heat to  medium; gradually add
milk, and cook, stirring constantly, until  mixture is thickened and
bubbly. Stir in remaining ingredients.  Yield: about 2 cups.

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Nutrition (calculated from recipe ingredients)
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Calories: 820
Calories From Fat: 497
Total Fat: 55.3g
Cholesterol: 259mg
Sodium: 391.2mg
Potassium: 1042.5mg
Carbohydrates: 10.3g
Fiber: 1.1g
Sugar: 4.2g
Protein: 65.9g


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