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STUFFED LEG OF LAMB 
3-5 slices bacon
1 sm. onion, chopped
1/4 c. soft bread crumbs
1/4 c. milk
1/2 tsp. grated lemon rind
2 tbsp. lemon juice
1 tsp. chopped fresh parsley
1/2 tsp. dried whole thyme or rosemary
1/4 tsp. salt
1/8 tsp. pepper
1 (6 lb.) leg of lamb, boned
Black pepper

Cook bacon in large skillet until crisp; remove bacon, reserving 2 tablespoons drippings. Crumble bacon. Combine bacon and next 9 ingredients, stirring until blended. Stuff mixture in cavity of leg of lamb and tie securely with heavy string at 2-3 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 for 2 hours or until meat thermometer registers 160 degrees. Let stand 20 minutes before carving. Serves 8-10. Serve with Onion Sauce (this absolutely makes this dish!).

ONION SAUCE:

2 lg. onions, thinly sliced
2 tbsp. butter, melted
1 tbsp. all-purpose flour
1 c. milk
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. ground nutmeg
1/2 c. whipping cream

Saute onion 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.
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