| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 1/3 | c | Honey |
| 1/2 | c | Dry white wine |
| 1/2 | c | Onion; finely chopped |
| 1/2 | c | Fresh mint; finely chopped, or 1 Tbs. dried mint |
| 2 | tb | Lemon peel; grated |
| 2 | tb | Lemon juice |
| 1 | 4 lb. boneless leg of lamb |
INSTRUCTIONS
Prep: 10 min, Marinate: 3:00, Cook: 1:30. Combine first 6 ingredients and salt and pepper to taste in a bowl. Place lamb in a plastic bag and pour marinade over. Seal tightly and marinate in refrigerator several hours or overnight. Preheat oven to 325°F. Place lamb on a rack in a baking pan, reserving marinade. Bake 20-25 minutes per pound, brushing occasionally with marinade, until a meat thermometer registers 145°F for medium rare. Remove from oven, cover lightly and let stand 15 minutes before slicing. Posted to recipelu-digest by molony <molony@scsn.net> on Mar 02, 1998
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