Roast Leg of Lamb with Small Onions

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wadley Estate in Allen, Texas in 1990.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 1 ounce unsmoked bacon
 * 3 garlic cloves
 * 5 pounds leg of lamb
 * 1½ teaspoons coarse salt
 * 4 tablespoons olive oil
 * 6 peppercorns bruised
 * 1 sprig fresh parsley
 * 2 tablespoons celery leaves chopped
 * 1 sprig fresh rosemary
 * 3 fresh sage leaves
 * 2 sprigs fresh thyme
 * 1 sprig fresh marjoram
 * 1½ cups light Italian red wine
 * 1 pound small white onions
 * 1 teaspoon sugar
 * 4 tablespoons lemon juice
 * ½ cup orange juice
 * 2 tablespoons unsalted butter

Directions

 * 1) Chop bacon and garlic.
 * 2) Make a few deep slits in lamb along the grain of the meat and push mixture into the slits.
 * 3) Rub the leg with salt and place it in a roasting pan and pour over the olive oil.
 * 4) Add peppercorns and herbs and leave to marinate for 24 hours in the refrigerator.
 * 5) Preheat oven to 350°F.
 * 6) Pour wine over the lamb and place in the oven.
 * 7) Baste meat every 30 minutes or so.
 * 8) Put the onions in a pan then cover with cold water and bring to a boil then drain.
 * 9) Remove outside skin and roots but do not remove any layer of onion or cut into the root.
 * 10) About 1 hour after you put the lamb in the oven add the onions.
 * 11) Put the pan back in the oven and continue cooking for 2 hours basting every 30 minutes.
 * 12) Remove the leg of lamb from the pan and set aside to cool while you prepare the sauce.
 * 13) Lift out the onions with a slotted spoon and put them in a heated dish or bowl.
 * 14) Strain the cooking juices into a clean saucepan and skim off as much fat as you possibly can.
 * 15) Heat the cooking juices and add the sugar and the lemon and orange juices.
 * 16) When sauce is simmering add the butter in little pieces and let it dissolve while swirling the pan.
 * 17) Transfer to a heated sauce boat.
 * 18) Carve the roast at the table and pass around the onions sauce and other vegetables.