Roast Lamb with Wine Gravy

February 28, 2009


* 1 (5 pound) leg of lamb
* salt and pepper to taste
* 4 slices bacon
* 1/2 cup dry bread crumbs
* 2 tablespoons green onions, chopped
* 1 clove garlic, minced
* 2 tablespoons chopped fresh parsley
* 2 tablespoons dry white wine
* 1/3 cup beef stock

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1. Preheat oven to 400 degrees F (200 degrees C).
2. Season the lamb leg to taste with salt and pepper. Place into a metal roasting dish, and drape with the bacon slices. Bake in the preheated oven for 45 minutes, turning once. Combine the bread crumbs, green onions, garlic, and parsley in a small bowl. Sprinkle into the roasting dish over the meat drippings, then return the dish to the oven, and continue baking until the bread crumbs have toasted to a golden brown, 7 to 10 minutes.
3. Remove the baking dish from the oven; set the lamb leg onto a plate, and cover with aluminum foil. Allow the lamb to rest in a warm spot for 10 minutes. Meanwhile, place the baking dish onto a burner on the stove over medium-high heat. Pour in the wine and beef stock, and bring to a simmer. Reduce the heat to medium-low, and cook for 5 minutes. Slice the lamb leg, and serve with the wine gravy.


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