Honey
Baked
Leg of
Lamb
#
Servings:
8
Marinade
-
1/2
cup
dry
white
wine
or
chicken
broth
-
1/3
cup
honey
-
1/2
cup
finely
chopped
onion
-
1/2
cup
finely
chopped
fresh
mint
or 3
tablespoons
dried
mint
-
2
tablespoons
grated
lemon
peel
-
2
tablespoons
lemon
juice
-
1
teaspoon
salt
-
1/2
teaspoon
pepper
-
4 to
7
pounds
leg
of
lamb,
boneless
Combine
marinade
ingredients
and mix
well.
Reserve
1/4 cup
for
basting.
Place
lamb in
large
sealable
plastic
bag and
pour
marinade
over
lamb.
Seal
tightly
and
refrigerate
four
hours or
overnight.
Remove
lamb
from
marinade
and
discard
marinade.
Preheat
oven to
325ºF.
Place
lamb on
rack in
baking
pan.
Bake in
oven for
20 to 25
minutes
per
pound,
or until
desired
degree
of
doneness:
145ºF
for
medium-rare,
160ºF
medium
or 170ºF
for
well-done.
Baste.
Remove
lamb
from
oven,
cover
lightly
and let
sit for
10
minutes.
Internal
temperature
will
rise
approximately
10
degrees.
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