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Honey
Glazed Roasted Leg of Lamb
1 leg
of lamb, 4-6 lbs
1 tsp. basil
1 tsp. salt
1/4 tsp. pepper
1/4 cup Dijon or German mustard
1/4 cup honey
2 tbsp. soft butter
Lamb takes
to glazes and sauces as well as ham does, so do not hesitate to use them.
Rub the leg of lamb with the basil, salt and pepper. Place on rack in
roasting pan. Roast in a preheated 325†F oven 15 to 18 minutes to the
pound or at 155†F on thermometer.
Mix together the mustard, honey and soft butter. Spread on the meat about
18 to 20 minutes before it is done. Raise the heat to 400†F and continue
to roast the meat until it is nicely glazed, basting 3 to 4 times. Make
the gravy the same as for My Roast Leg of Lamb, using 1 cup cold water
instead of consommé.
Serves 6 to 8.
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