Yields 9 servings
2 tablespoons chopped onion
2 tablespoons chopped parsley
2 tablespoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage
1 teaspoon grated lemon peel
1 clove garlic, minced
1/2 cup honey for glaze
2 tablespoons lemon juice for glaze
1 lean boneless leg of lamb (3 to 4 pounds)
Salt and pepper, to taste
Preheat oven to 350 F. Oil roasting pan; set aside.
Combine onion, parsley, thyme, rosemary, sage, lemon peel and garlic; mix well.
In separate bowl, combine honey and lemon juice for the glaze; mix well.
Place boneless leg of lamb on flat surface, meat side up, and season with salt and pepper. Brush with honey glaze mixture and sprinkle with herb mixture. Roll and tie. Rub roast with honey mixture.
Bake on roasting rack in prepared pan, allowing 20 to 25 minutes per pound for medium-rare (internal temperature of 145 F); brush with honey glaze every 20 minutes.
When all of honey mixture is used, brush with pan drippings.
Let roast stand for 5 to 10 minutes before carving. Add 1/2 cup water and deglaze pan, thicken if desired, and serve with lamb.
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