| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Lamb, Ethnic | 6 | Servings | |
INGREDIENTS
| 4 | lb | Leg of lamb |
| 2 | tb | Rosemary |
| 2 | ts | Ground ginger |
| 1 | c | Light honey |
| 1 1/2 | c | Apple cider |
| Salt and pepper |
INSTRUCTIONS
Preheat oven to 450 degrees F. Grease a raosting pan. Sprinkle the lamb with salt, pepper, ginger and rosemary. Place it in the roasting pan. Spoon 2/3 cup of honey over teh top. Pour 1 cup of cider around the lamb in the pan. Mix the remaining honey and cider in a small bowl. Use it to baste the meat frequently. Place the roasting pan in the oven and reduce the heat to 400 degrees F. Cook the meat to taste, using an oven thermometer. Rare meat will register 140 degrees, and take about 12 minutes for each pound. Well-done meat will register 175 degrees and take about 18 minutes for each pound. When meat is cooked as you like it, transfer it to a serving platter. Pour the pan juices into a small pitcher and serve with the meat as a gravy. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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