Ingredients
3/4 cup golden raisins
1/4 cup fresh oregano, chopped, or 2 teaspoons dried
1/4 cup fresh rosemary, chopped, or 2 teaspoons dried
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons garlic, chopped
1/3 cup bread crumbs
1/2 teaspoon balsamic vinegar
1/2 Tablespoon GOLDEN BLOSSOM HONEY
2 1/2 Tablespoons olive oil
4 Tablespoons feta cheese
1 (5-6 pounds) leg of lamb, butterflied
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
Preheat oven to 450°.
Place raisins in a saucepan with 2/3 cup water. Bring to a boil. Remove from heat and allow them to plump for 5 minutes. Drain and chop.
Combine raisins and remaining ingredients in a small bowl, mixing thoroughly.
Open lamb and spread above mixture over entire inside surface. Roll and tie with string. Rub outside with 1 Tablespoon olive oil.
Cook for 12 minutes per pound for rare and 15 minutes per pound for medium.
Serves: 6-8
Place raisins in a saucepan with 2/3 cup water. Bring to a boil. Remove from heat and allow them to plump for 5 minutes. Drain and chop.
Combine raisins and remaining ingredients in a small bowl, mixing thoroughly.
Open lamb and spread above mixture over entire inside surface. Roll and tie with string. Rub outside with 1 Tablespoon olive oil.
Cook for 12 minutes per pound for rare and 15 minutes per pound for medium.
Serves: 6-8
