1 (5 pound) leg of lamb
salt and pepper to taste
4 slices bacon
1/2 cup dry bread crumbs
2 tablespoons green onions, chopped
1 clove garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons dry white wine
1/3 cup beef stock
Preheat oven to 400 degrees F (200 degrees C).
Season the lamb leg to taste with salt and pepper. Place into a metal roasting dish, and drape with the bacon slices. Bake in the preheated oven for 45 minutes, turning once. Combine the bread crumbs, green onions, garlic, and parsley in a small bowl. Sprinkle into the roasting dish over the meat drippings, then return the dish to the oven, and continue baking until the bread crumbs have toasted to a golden brown, 7 to 10 minutes.
Remove the baking dish from the oven; set the lamb leg onto a plate, and cover with aluminum foil. Allow the lamb to rest in a warm spot for 10 minutes. Meanwhile, place the baking dish onto a burner on the stove over medium-high heat. Pour in the wine and beef stock, and bring to a simmer. Reduce the heat to medium-low, and cook for 5 minutes. Slice the lamb leg, and serve with the wine gravy.