Recipe - Honeyglazed Lamb

2 tablespoon Chopped onion
2 tablespoon Parsley
2 tablespoon Thyme
2 teaspoon Rosemary, chopped
2 teaspoon Sage
1 teaspoon Grated lemon peel
1 lg Garlic clove(s), minced
One half teaspoon Salt
1 3/16 cup Honey
2 tablespoon Lemon juice
3 pound (to 4 lb) lean boneless
leg of lamb, well trimmed
Salt and pepper

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 2025 minutes per pound for mediumrare or to 145 F
internal temperature. Brush with honey mixture every 20 minutes, until used
up, then brush with pan drippings. Let stand 510 minutes before carving.

: Baltimore Sun

From: Diane Lazarus Date: 052296 (11:10) Winquest Pc
(199) Cooking