Leg of Lamb



Ingredients

1/2 leg of lamb
3 garlic cloves, slivered
1/4 teaspoon dried rosemary
salt and pepper
Sauce:
1/4 cup GOLDEN BLOSSOM HONEY
1/4 cup Worcestershire sauce
Whisk together and set as

Directions

Preheat oven to 450°. Remove lamb from refrigerator 30 minutes before cooking. Slit skin and insert slivers of garlic and rosemary. Sprinkle with salt and pepper. Place meat fat side up on a rack in an uncovered pan. Reduce the heat to 350°. Roast 30 minutes per pound for well done with an internal temperature of 175° to 180°, or 160° to 165° for medium. 30 minutes before cooking time is completed, baste lamb with sauce. Skim fat from pan juices. Pour juice over sliced meat to serve. Serves 4.


golden blossom honey product