| 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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