Title: Honeyglazed Lamb
Categories: Lamb, Meats
Yield: 8 Servings

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

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