| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Lamb, Meats |
8 |
Servings |
INGREDIENTS
| 5 |
sl |
Bacon |
| 1 |
sm |
Onion; chopped |
| 1/4 |
c |
Soft breadcrumbs |
| 1/4 |
c |
Milk |
| 1/2 |
ts |
Grated lemon rind |
| 2 |
tb |
Lemon juice |
| 1 |
ts |
Fresh parsley; chopped |
| 1/2 |
ts |
Dried whole thyme or rosemary |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 6 |
lb |
Leg of lamb; boned |
|
|
Black pepper |
| 1/2 |
c |
Chicken stock broth |
| 1/2 |
c |
Dry red wine |
| 2 |
lg |
Onions; thinly sliced |
| 2 |
tb |
Butter or margarine; melted |
| 1 |
tb |
All-purpose flour |
| 1 |
c |
Milk |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/8 |
ts |
Ground nutmeg |
| 1/2 |
c |
Whipping cream |
INSTRUCTIONS
ONION SAUCE
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.
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”