Roast Lamb with Onion Sauce | Searching4Zen

Ingredients

• 1 leg of lamb (6 to 7 pounds), boned (net weight 3 ½ to 4 pounds)
• 1 teaspoon salt
• ½ teaspoon freshly ground pepper
• a cloves garlic, slivered
• 8 tablespoons unsalted butter
• 6 tablespoons raw long-grain white rice
• 3 medium onions, sliced
• ½ teaspoon salt
• ¼ teaspoon freshly ground white pepper
• 2 tablespoons unsalted butter
• 1 tablespoon unbleached, all-purpose flour
• ¼ cup rich chicken stock, preferably homemade (page 317)
• 1 tablespoon fresh lemon juice
• ½ cup heavy cream
• 2 egg yolks, slightly beaten
• 1 cup rich chicken stock
• 3 to 4 tablespoons unsalted butter
• ¼ cup dry bread crumbs
• ¼ cup chopped fresh parsley
• ¼ cup melted butter
• Sprinkle the bread crumbs and parsley over the sliced meat, then drizzle on the pan juices and butter. Reheat the meat in the 400° oven for 15 minutes, and serve.
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• Dinner
• Lamb