Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 sl Bacon -rosemary
1 sm Onion; chopped 1/4 ts Salt
1/4 c Soft breadcrumbs 1/8 ts Pepper
1/4 c Milk 6 lb Leg of lamb; boned
1/2 ts Grated lemon rind Black pepper
2 tb Lemon juice 1/2 c Chicken stock broth
1 ts Fresh parsley; chopped 1/2 c Dry red wine
1/2 ts Dried whole thyme or

------------------------ONION SAUCE-----------------------------
2 lg Onions; thinly sliced 1/4 ts Salt
2 tb Butter or margarine; melted 1/8 ts Pepper
1 tb All-purpose flour 1/8 ts Ground nutmeg
1 c Milk 1/2 c Whipping cream

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.

From Patsy Hill of Texas in November, 1987 "Southern Living" Typos by
Jeff Pruett
Submitted By JEFF PRUETT On 10-27-95

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