Ingredients
1/2 leg of lamb
3 garlic cloves, slivered
1/4 teaspoon dried rosemary
salt and pepper
Sauce:
1/4 cup GOLDEN BLOSSOM HONEY
1/4 cup Worcestershire sauce
Whisk together and set as
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 450°. Remove lamb from refrigerator 30 minutes before cooking. Slit skin and insert slivers of garlic and rosemary. Sprinkle with salt and pepper. Place meat fat side up on a rack in an uncovered pan. Reduce the heat to 350°. Roast 30 minutes per pound for well done with an internal temperature of 175° to 180°, or 160° to 165° for medium. 30 minutes before cooking time is completed, baste lamb with sauce. Skim fat from pan juices. Pour juice over sliced meat to serve. Serves 4.
