CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
Baltimore |
Lamb, Meats |
8 |
Servings |
INGREDIENTS
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 |
INSTRUCTIONS
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
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