Recipe - Stuffed Leg Of Lamb With Onion Sauce

5 sl Bacon
1 small Onion; chopped
One fourth cup Soft breadcrumbs
One fourth cup Milk
One half teaspoon Grated lemon rind
2 tablespoon Lemon juice
1 teaspoon Fresh parsley; chopped
One half teaspoon Dried whole thyme or
rosemary
One fourth teaspoon Salt
1/8 teaspoon Pepper
6 pound Leg of lamb; boned
Black pepper
One half cup Chicken stock broth
One half cup Dry red wine

ONION SAUCE
2 lg Onions; thinly cut or sliced up
2 tablespoon Butter or margarine; melted
1 tablespoon Allpurpose flour
1 cup Milk
One fourth teaspoon Salt
1/8 teaspoon Pepper
1/8 teaspoon Ground nutmeg
One half cup 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.