Lamb With Honey Recipe
Ingredients
1 5 1/2- to 6-pound leg of lamb
1 teaspoon ground ginger
1/2 teaspoon dried rosemary, crushed
1 cup apple cider or juice
2/3 cup honey
1 tablespoon cornstarch
6 medium potatoes, peeled and thinly sliced
5 tablespoons butter
2 medium onions, thinly sliced
Directions
Line a shallow roasting pan with foil.
Rub meat with mixture of ginger, 1 teaspoon salt, and 1/4 teaspoon pepper.
Place, fat side up, in roasting pan.
Sprinkle with rosemary.
Combine cider and honey; set aside.
Bake lamb, uncovered, in a 325° oven for 1 hour.
Pour honey mixture over meat; bake 1 1/2 hours more or till meat thermometer registers 160°, basting occasionally with pan juices.
Remove meat to platter; keep warm.
Drain fat from pan drippings.
Measure 1 cup pan juices.
In saucepan blend cornstarch with 1 tablespoon water, add the 1 cup pan juices.
Cook and stir till thickened; cook and stir 2 minutes more.
Serve with Onion Cake.
Rub meat with mixture of ginger, 1 teaspoon salt, and 1/4 teaspoon pepper.
Place, fat side up, in roasting pan.
Sprinkle with rosemary.
Combine cider and honey; set aside.
Bake lamb, uncovered, in a 325° oven for 1 hour.
Pour honey mixture over meat; bake 1 1/2 hours more or till meat thermometer registers 160°, basting occasionally with pan juices.
Remove meat to platter; keep warm.
Drain fat from pan drippings.
Measure 1 cup pan juices.
In saucepan blend cornstarch with 1 tablespoon water, add the 1 cup pan juices.
Cook and stir till thickened; cook and stir 2 minutes more.
Serve with Onion Cake.
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