Penn Herb Wellness Guide
Honey-Baked Leg of Lamb
Ingredients
- 1/2 cup dry white wine
- 1/3 cup honey
- 1/2 cup onion, finely chopped
- 1/2 cup mint, chopped
- 2 Tbs lemon peel, grated
- 2 Tbs lemon juice
- 1 tsp salt
- 1/2 tsp pepper
- 4 lbs lamb leg, boneless
Directions
- Combine marinade ingredients: wine, honey, onion, mint, lemon peel, lemon juice, salt, and pepper.
- Reserve 1/4 cup of marinade 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.
- Place lamb on rack in baking pan.
- Bake in 325F oven for 20 to 25 minutes per pound, or until desired degree of doneness: 145F for medium-rare, 160F medium, or 170F for well.
- Baste with 1/4 cup of reserved marinade.
- Remove lamb from oven, cover lightly and let sit for 10 minutes.
- Internal temperature will rise approximately 10 degrees.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.