Herbal Roast Lamb	Print this Recipe

Use almost any fresh herbs from your garden

1 3-4 lb. boneless leg of lamb
1/2 c. Burleson's Dark Honey
2 Tbs. lemon juice
2 Tbs. onion, chopped
2 Tbs. parsley, chopped
2 Tbs. fresh thyme, chopped
2 tsp. fresh rosemary, chopped
2 tsp. fresh sage, chopped
1 tsp. lemon peel, grated
1 clove garlic, minced
Salt and pepper, to taste

Combine onion, parsley, herbs, lemon peel and garlic in a small bowl and mix well. Combine honey and lemon juice in another bowl and mix well. Place boneless lamb on flat surface, meat side up, and season with salt and pepper. Brush with honey mixture and sprinkle with herb mixture. Roll and tie roast. Rub surface of roast with honey mixture. Bake on roasting rack in oiled roasting pan at 350 degrees Fahrenheit, 20-25 minutes per pound for medium-rare or to 145 degrees Fahrenheit internal temperature, brushing with remaining honey mixture every 20 minutes. When honey mixture is gone, baste with pan drippings. Allow roast to rest for 10 minutes before carving. Makes 8 servings. Serving suggestion: Deglaze pan with white wine and serve sauce with sliced lamb.