Thursday, April 21, 2011

Honey-Lemon Roast Lamb With Mint and Garlic

5 tablespoons fresh lemon juice

3 tablespoons honey
¾ teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon cayenne pepper
2 medium cloves garlic, peeled and minced
1/3 cup packed mint leaves, finely chopped
1 (6-pound) boneless rolled leg of lamb
¼ teaspoon salt
Freshly ground black pepper to taste

1. Combine the lemon juice, honey, cinnamon, ginger, cayenne, cover and set aside half of it in the refrigerator.

2. Combine the garlic and mint. Untie the leg of lamb and brush with about half of the lemon mixture. Sprinkle with half of the garlic-mint mixture and a little salt and pepper. Retie the lamb. (The meat can be wrapped and refrigerated overnight at this point. Keep the lemon and the garlic mixtures refrigerated.)

3. Remove the lamb from the refrigerator 30 minutes before roasting. Preheat oven to 325 degrees. Place on a rack in a roasting pan. Rub the remaining garlic-mint mixture onto the surfaces of the lamb and sprinkle with salt and pepper. Roast to the desired doneness. (The USDA suggests 145 degrees for medium-rare).

4. Brush the lamb with the remaining lemon mixture twice during the last hour of baking. Let the roast rest 10 minutes before carving.

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