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Honey Glazed Lamb [meat]
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1 cup honey
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1/2 cup dry white
kosher wine
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4 tablespoons minced fresh mint
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salt and pepper, to taste
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8 pounds boneless leg of
kosher lamb, (2 whole
legs)
Combine honey, wine and mint; mix well.
Season cut side of boned lamb with salt and
pepper, then spread with honey mixture; roll
and tie lamb.
Brush outer surface with honey mixture.
Roast on rack in shallow baking pan at 325°
F 1 to 1-1/2 hours or to 160° F on meat
thermometer for medium doneness.
Baste every 15 minutes. Let stand 10 to 15
minutes before slicing.
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