Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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      small         garlic clove -- finely chopped
     1/8  cup           finely chopped parsley
     1/3  cup           dry white wine
     1/3  cup           consommé

Preparation:

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