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Lamb With Honey

A.1.Foods's picture
  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)
  Cornstarch 1 Tablespoon
  Potatoes 6 Medium, peeled and thinly sliced
  Butter 5 Tablespoon
  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 325° oven for 1 hour.
Pour honey mixture over meat; bake 1 1/2 hours more or till meat thermometer registers 160°, 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.

Recipe Summary

Side Dish

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