Honeyglazed lamb
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Chopped onion |
| 2 | tablespoons | Parsley |
| 2 | tablespoons | Thyme |
| 2 | teaspoons | Rosemary, chopped |
| 2 | teaspoons | Sage |
| 1 | teaspoon | Grated lemon peel |
| 1 | large | Garlic clove(s), minced |
| ½ | teaspoon | Salt |
| 1 3/16 | cup | Honey |
| 2 | tablespoons | Lemon juice |
| 3 | pounds | (to 4 lb) lean boneless leg of lamb, well trimmed |
| Salt and pepper | ||
Directions
Combine onion, parsley, herbs, lemon peel, garlic and slat; mix well.
Mix honey and lemon juice well. Place lamb on flat surface, meat side up; season with salt and pepper.
Brush lamb with honey mixture; sprinkle with herb mixture. Roll and tie.
Rub roast with honey mixture. Bake on a roasting rack in oiled roasting pan in 350 F oven; allow 20-25 minutes per pound for medium-rare or to 145 F internal temperature. Brush with honey mixture every 20 minutes, until used up, then brush with pan drippings. Let stand 5-10 minutes before carving.
: Baltimore Sun
From: Diane Lazarus Date: 05-22-96 (11:10) Winquest Pc (199) Cooking