Honeyglazed lamb

Ingredients

Quantity		Ingredient
2	tablespoons	Chopped onion
2	tablespoons	Parsley
2	tablespoons	Thyme
2	teaspoons	Rosemary, chopped
2	teaspoons	Sage
1	teaspoon	Grated lemon peel
1	large	Garlic clove(s), minced
½	teaspoon	Salt
1 3/16	cup	Honey
2	tablespoons	Lemon juice
3	pounds	(to 4 lb) lean boneless leg of lamb, well trimmed
		Salt and pepper

Directions

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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