This recipe originally came from our friend Di Balch
in England. Jay has made it for years with great success. Make sure that you use
a meat thermometer.
4 pound leg of lamb, bone
salt & pepper to taste
garlic powder to taste
4 ounces honey
1 1/2 cups apple cider
1 teaspoon chopped fresh mint leaves
1 1/2 teaspoons chopped fresh thyme
2 Tablespoons flour
1 teaspoon lemon juice
heavy duty aluminum foil
Note: Jay uses much larger
quantities of the mint and thyme than the recipe calls for, as you can see in
the photo here. è
Leg of Lamb, before going into the oven
Preheat oven to
450°F. Rub meat liberally with garlic powder, salt and pepper. Place meat,
wrapped in heavy duty aluminum foil, in large roasting pan. Before closing the
foil, mix honey with 3/4 cup of the apple cider and pour over the meat. Sprinkle
top with mint and thyme leaves. Close the foil and bake at 450°F for 30 minutes.
After 30 minutes, open foil and
baste with the remaining 3/4 cup of cider and reduce the oven temperature to 350°F.
Bake for approximately 45-60 minutes or until internal meat temperature is
120-125°F for rare to medium rare. Open the foil the last 15-20 minutes to help
brown the meat.
Remove lamb from the oven, place
meat on warmed serving platter and keep warm while you make the sauce.
Sauce: Pour off juices
from roasting pan into sauce pan. Skim off the fat, add flour and boil to
thicken. Season sauce with salt, pepper and lemon juice.