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Lamb With Honey Recipe
|Leg lamb||6 Pound|
|Ground ginger||1 Teaspoon|
|Dried rosemary||1⁄2 Teaspoon, crushed|
|Apple cider/Apple juice||1 Cup (16 tbs)|
|Honey||2⁄3 Cup (10.67 tbs)|
|Potatoes||6 Medium, peeled and thinly sliced|
|Onions||2 Medium, thinly sliced|
Serving size: Complete recipe
Calories 7790 Calories from Fat 3864
% Daily Value*
Total Fat 430 g661.6%
Saturated Fat 197.1 g985.6%
Trans Fat 0 g
Cholesterol 1984.7 mg661.6%
Sodium 1661.2 mg69.2%
Total Carbohydrates 445 g148.2%
Dietary Fiber 32.1 g128.3%
Sugars 218.5 g
Protein 533 g1065.9%
Vitamin A 39.8% Vitamin C 396.5%
Calcium 50.5% Iron 325%
*Based on a 2000 Calorie diet
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 325Â° oven for 1 hour.
Pour honey mixture over meat; bake 1 1/2 hours more or till meat thermometer registers 160Â°, 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.