Ingredients
3 to 4 pounds boneless leg of lamb, trimmed
salt and pepper to taste
3/4 cup GOLDEN BLOSSOM HONEY
3 Tablespoons lemon juice
3 Tablespoons onion, minced
2 Tablespoons parsley
2 Tablespoons fresh thyme, chopped
2 teaspoons fresh rosemary, chopped
2 Tablespoons fresh sage, chopped
2 teaspoons lemon peel, grated
2 garlic cloves, minced
1 teaspoon salt
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 350°
Place lamb on a cutting board skin-side-down. Season with salt and pepper.
Combine honey and lemon juice. Blend well. Brush lamb with honey mixture.
Mix together onion, parsley, herbs, lemon peel, garlic and salt until well combined.
Sprinkle lamb with herb mixture. Roll and tie lamb. Brush with remaining honey mixture.
Line a roasting pan with foil. Spray with cooking spray. Bake lamb on a roasting rack 20 to 25 minutes per pound for medium rare.
Serves: 8
Place lamb on a cutting board skin-side-down. Season with salt and pepper.
Combine honey and lemon juice. Blend well. Brush lamb with honey mixture.
Mix together onion, parsley, herbs, lemon peel, garlic and salt until well combined.
Sprinkle lamb with herb mixture. Roll and tie lamb. Brush with remaining honey mixture.
Line a roasting pan with foil. Spray with cooking spray. Bake lamb on a roasting rack 20 to 25 minutes per pound for medium rare.
Serves: 8
