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Jay's Leg of Lamb
Meats

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.

Serves 4.
 

4 pound leg of lamb, bone in
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.
 


Leg of Lamb, before going into the oven
 

Preheat oven to 450F. 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 450F for 30 minutes.
 
After 30 minutes, open foil and baste with the remaining 3/4 cup of cider and reduce the oven temperature to 350F. Bake for approximately 45-60 minutes or until internal meat temperature is 120-125F 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.