My Mom's French Leg of Lamb with Bread Gravy

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This is my favorite recipe ever. It comes from one of my mom's hundred's of cookbooks, but it is treasure. I love lamb and I've eaten it a hundred places in a hundred ways and this is the best (except maybe home spit but that's beyond my expertise).

Preparation time: 10 min
Cooking time: 1 1/2 hours

Serves: 4


1 5 pound leg of lamb
1/2 teaspoon of salt
1/4 teaspoon of bacon
1/2 cup of fresh bread crumbs
1/8 cup of finely chopped green onions
1 small clove of garlic chopped finely
1/8 cup of parsley chopped
1/8 cup of dry white wine
1/3 cup of beef stock


How to Cook it:
1)Salt and Pepper the meat, wrap with bacon slices. Place in baking dish and back at 400 degrees Farenheit for 45 minutes, turning once.
2) In a bowl, combine bread crumbs, green onions, garlic, parsley. Mix well.
3) Add mixture to pan and return to oven. Cook for 7-10 minutes more until bread crumbs are golden.
4)Remove meat and let stand for 10 minutes. Meanwhile, add wine and stock to the pan. Bring to a boil over high heat (stove). Reduce heat and simmer for 5 minutes. Place in gravy boat.
5) Slice lamb into slices and serve with roast potatoes and bread gravy.


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