| |
| 1 cup |
|
honey |
|
| 1/2 cup |
|
dry white wine |
|
| 4 Tbs |
|
minced fresh mint |
|
|
|
salt to taste |
|
|
|
pepper to taste |
|
| 1 lbs |
|
boneless leg of lamb, (2 whole legs) |
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|
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| |
| 1 |
Combine honey, wine and mint; mix well. |
| 2 |
Season cut side of boned lamb with salt and pepper, then spread with honey mixture; roll and tie lamb. Brush outer surface with honey mixture. |
| 3 |
Roast on a rack in shallow baking pan at 325°F 1 to 1-1/2 hours or to 160°F on meat thermometer for medium doneness. |
| 4 |
Baste every 15 minutes. |
| 5 |
Let stand 10 to 15 minutes before slicing. |
|
| |
| Servings: 4 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| |
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|
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| Amount Per Serving |
|
|
|
| Calories |
|
431.29 |
|
| Calories From Fat (13%) |
|
54.45 |
|
| |
|
% Daily Value |
| Total Fat 5.78g |
|
9% |
|
| Saturated Fat 2.07g |
|
10% |
|
| Cholesterol 74.84mg |
|
25% |
|
| Sodium 150.70mg |
|
6% |
|
| Potassium 401.36mg |
|
11% |
|
| Carbohydrates 70.44g |
|
23% |
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| Dietary Fiber 0.35g |
|
1% |
|
| Sugar 69.60g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 70.09g |
|
|
|
| Protein 23.67g |
|
47% |
|
|
|
| |
| Recipe Type |
| Holiday, Main Dish |
| |
| Recipe Source |
|
Source: National Honey Board
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