This recipe requires a total of 3 hours for roasting.
- 5 pounds boned and rolled leg of lamb
- 5 bacon slices
- 1/2 onion sliced into rings
- 1/2 cup French dressing
- Coarse salt
- Fresh cracked pepper
Preheat oven to 325 degrees. Place lamb in a large roasting pan. Generously salt and pepper the top of the lamb. Place onion rings and bacon slices over the top of lamb. Cover with aluminum foil and roast for 2 1/2 hours. Remove from oven and cover with French dressing. Recover with aluminum foil and roast for another 30 minutes. Remove lamb from oven and let it rest for 15 minutes. The foil will keep lamb warm. Serve juicy, tender lamb plain or with a dollop of mint jelly. Serves 6 to 8.
* American lamb was used in this recipe.
Photo by Galen Ludwick Harris