Side Pannel
Honeyglazed Lamb
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
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
(199) Cooking
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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