Lamb With Honey
|Leg lamb||6 Pound|
|Ground ginger||1 Teaspoon|
|Dried rosemary||1⁄2 Teaspoon, crushed|
|Apple cider/Apple juice||1 Cup (16 tbs)|
|Honey||2⁄3 Cup (10.67 tbs)|
|Potatoes||6 Medium, peeled and thinly sliced|
|Onions||2 Medium, thinly sliced|
Line a shallow roasting pan with foil.
Rub meat with mixture of ginger, 1 teaspoon salt, and 1/4 teaspoon pepper.
Place, fat side up, in roasting pan.
Sprinkle with rosemary.
Combine cider and honey; set aside.
Bake lamb, uncovered, in a 325Â° oven for 1 hour.
Pour honey mixture over meat; bake 1 1/2 hours more or till meat thermometer registers 160Â°, basting occasionally with pan juices.
Remove meat to platter; keep warm.
Drain fat from pan drippings.
Measure 1 cup pan juices.
In saucepan blend cornstarch with 1 tablespoon water, add the 1 cup pan juices.
Cook and stir till thickened; cook and stir 2 minutes more.
Serve with Onion Cake.