Serves:
9
Ingredients:
2 Tablespoons chopped onion
2 Tablespoons chopped parsley
2 Tablespoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage
1 teaspoon grated lemon peel
1 clove garlic, minced
1/2 teaspoon salt
1/2 cup honey
2 Tablespoons lemon juice
1 (3 to 4 lb.) lean boneless leg of lamb
Salt and pepper, to taste
Directions:
Combine onion, parsley, herbs, lemon peel and garlic; mix well.
Combine honey and lemon juice; mix well. Place boneless lamb on
flat surface, meat side up, and season with salt and pepper. Brush
with honey mixture and sprinkle with herb mixture. Roll and tie.
Rub roast with honey mixture. Bake on roasting rack in oiled
roasting pan at 350°F, allowing 20-25 minutes per pound for
medium-rare or to 145°F internal temperature; brush with honey
mixture every 20 minutes. When all of honey mixture is used, brush
with pan drippings. Let roast stand 5 to 10 minutes before carving.
Add 1/2 cup water and deglaze pan, thicken if desired, and serve
with lamb.
Credits:
Honey.com - The National Honey Board | Recipes