Lamb "Persille"

Course : French
Serves: 6
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5 pounds leg of lamb
1/2 teaspoon salt
1/4 teaspoon pepper
4 slices salt pork -- thin slices
1/2 cup fresh bread crumbs
1/8 cup finely chopped scallion -- (white part only)
1 clove garlic finely chopped
1/8 cup finely chopped parsley
1/3 cup dry white wine
1/3 cup consomme

Preparation / Directions:

Salt and pepper meat. Wrap meat in salt pork slices. Place in baking dish and bake at 400F for 45 minutes, turning once. In a bowl, combine bread crumbs, scallion, garlic, and parsley. Mix well. Add mixture to pan and continue baking for 10 minutes, or until bread mixture is golden. Remove meat from pan and cut into thin slices. Arrange slices on heated serving dish and keep warm. Meanwhile, add wine and consommé to pan. Bring to boil over brisk flame. Reduce flame and simmer for 5 minutes. Cover slices of meat with mixture from pan. Serve hot with sautéed potatoes. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin

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