Lamb With Honey Recipe
Ingredients
| 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) | |
| Cornstarch | 1 Tablespoon | |
| Potatoes | 6 Medium, peeled and thinly sliced | |
| Butter | 5 Tablespoon | |
| Onions | 2 Medium, thinly sliced |
Nutrition Facts
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
Directions
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.
Chef
