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