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  • Serves: 8 Servings

Honeyglazed Lamb

  • Recipe Submitted by on

Category: Meat, Lamb/Sheep

 Ingredients List

  • 2 tb Chopped onion
  • 2 tb Parsley
  • 2 tb Thyme
  • 2 ts Rosemary, chopped
  • 2 ts Sage
  • 1 ts Grated lemon peel
  • 1 lg Garlic clove(s), minced
  • 1/2 ts Salt
  • 1 3/16 c Honey
  • 2 tb Lemon juice
  • 3 lb (to 4 lb) lean boneless
  • -leg of lamb, well trimmed
  • Salt and pepper


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

(199) Cooking

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