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 Is Magic
In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.
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
