- 1 (5 pound) leg of lamb
- salt and pepper to taste
- 4 slices bacon
- 1/2 cup fresh breadcrumbs
- 2 tablespoons chopped green onions
- 1 clove garlic, minced
- 2 tablespoons chopped fresh parsley
- 2 tablespoons dry white wine
- 1/3 cup beef stock
- Preheat oven to 400 degrees F (200 degrees C).
- Season the lamb leg to taste with salt and pepper. Place into a metal roasting dish, and drape with the bacon slices. Roast the lamb in the preheated oven for 45 minutes or until the desired doneness, turning once.
- Combine the breadcrumbs, 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 breadcrumbs have toasted to a golden brown, 7 to 10 minutes.
- 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.
05/19/2018
recipepes.com
Roast Lamb with Wine Gravy, recipe
PT15M
PT1H
5
455 calories