Stuffed leg of lamb with onion sauce - sl 11/87

8 servings

Ingredients

Quantity Ingredient
5 slices Bacon
1 small Onion; chopped
¼ cup Soft breadcrumbs
¼ cup Milk
½ teaspoon Grated lemon rind
2 tablespoons Lemon juice
1 teaspoon Fresh parsley; chopped
½ teaspoon Dried whole thyme or
2 larges Onions; thinly sliced
2 tablespoons Butter or margarine; melted
1 tablespoon All-purpose flour
1 cup Milk rosemary
¼ teaspoon Salt
⅛ teaspoon Pepper
6 pounds Leg of lamb; boned
Black pepper
½ cup Chicken stock broth
½ cup Dry red wine
¼ teaspoon Salt
⅛ teaspoon Pepper
⅛ teaspoon Ground nutmeg
½ cup Whipping cream

Directions

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.

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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