4 pounds American Lamb leg, boneless (4 to 7)
MARINADE:
1/2 cup dry white wine or chicken broth
1/3 cup honey
1/2 cup finely chopped onion
1/2 cup finely chopped fresh mint or 3 tablespoons dried mint
2 tablespoons grated lemon peel
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper
Servings: 8
1. Combine marinade ingredients. Reserve 1/4 cup for basting. Place lamb in large sealable plastic bag and pour marinade over lamb. Seal tightly and refrigerate four hours or overnight. Remove lamb from marinade and discard marinade.
2. Place lamb on rack in baking pan. Bake in 325ºF oven for 20 to 25 minutes per pound, or until desired degree of doneness: 145ºF for medium-rare, 160ºF medium or 170ºF for well. Baste. Remove lamb from oven, cover lightly and let sit for 10 minutes. Internal temperature will rise approximately 10 degrees.
MARINADE:
1/2 cup dry white wine or chicken broth
1/3 cup honey
1/2 cup finely chopped onion
1/2 cup finely chopped fresh mint or 3 tablespoons dried mint
2 tablespoons grated lemon peel
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper
Servings: 8
1. Combine marinade ingredients. Reserve 1/4 cup for basting. Place lamb in large sealable plastic bag and pour marinade over lamb. Seal tightly and refrigerate four hours or overnight. Remove lamb from marinade and discard marinade.
2. Place lamb on rack in baking pan. Bake in 325ºF oven for 20 to 25 minutes per pound, or until desired degree of doneness: 145ºF for medium-rare, 160ºF medium or 170ºF for well. Baste. Remove lamb from oven, cover lightly and let sit for 10 minutes. Internal temperature will rise approximately 10 degrees.
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