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Honey Soy Roasted Leg of Lamb Recipe

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Honey Soy Roasted Leg of Lamb image

 

This recipe for Honey Soy Roasted Leg of Lamb, by , is from Recipes My Mom Taught Me, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tena Van Rheen

Category:
Category:

Ingredients:  
Ingredients:  
3-4 pound Leg of Lamb* (Bone in or boneless – I usually use boneless)
Garlic cloves, to taste
1 cup honey
1 cup soy sauce
¼ to ½ cup red wine

Directions:
Directions:
Set lamb before cooking until the lamb comes to room temperature, and preheat oven to 450° F. Be sure to leave the netting on the roast, as this will keep it from falling apart.

Mix the honey and soy sauce in a small bowl.

Make small slits all over the lamb some deep, some more shallow, and put a garlic clove in each. Use as much or as little garlic as you like. I usually make about 4 – 6 slits on a 3-4 pound roast.

Put the lamb in a roaster with sides at least 3 inches tall, using the roasting rack.

Coat the lamb with half of the honey-soy mixture, reserving the rest.

Cook at 450° for 15 minutes, then lower temperature to 325°, and continue cooking to desired doneness, as indicated on the chart below, basting every 30 to 45 minutes with remaining honey-soy mixture.

Let the roast rest 30 minutes before serving. In the meantime, bring juices in bottom of roaster to boil, adding any remaining honey-soy mixture and red wine. Be sure to scrape the bottom of the roaster, to loosen any bits, as they add a lot of flavor. If desired, make a slurry*** with the wine to thicken the gravy.

Serve with roasted vegetables, such as potatoes, onions, carrots and mushrooms, and a side salad, for a lovely dinner. Be sure to snip off the twine before serving, or somebody’s going to be chewing string. Not the most appetizing thing, although it will have soaked up some of the basting liquid, so it should have some good flavor. Kinda chewy, though.



Personal Notes:
Personal Notes:
This was one of my favorites growing up, Mom made it every Easter. Unfortunately, the cost of lamb makes it somewhat prohibitive, now.

 

 

 

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