Recipe for Honeyglazed Lamb 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
2 tbl Chopped onion
2 tbl Parsley
2 tbl Thyme
2 tsp Rosemary, chopped
2 tsp Sage
1 tsp Grated lemon peel
1 lrg Garlic clove(s), minced
1/2 tsp Salt
47/250 cup Honey
2 tbl Lemon juice
3 lb (to 4 lb) lean boneless leg of lamb, well trimmed
Instructions:
Instructions: Combine onion, parsley, herbs, lemon peel, garlic and slat; mix well.

Mix honey and lemon juice well.

Place lamb on flat surface, meat side up; season with salt and pepper.

Brush lamb with honey mixture; sprinkle with herb mixture. Roll and tie.

Rub roast with honey mixture. Bake on a roasting rack in oiled roasting pan in 350 F oven; allow 20-25 minutes per pound for medium-rare or to 145 F internal temperature. Brush with honey mixture every 20 minutes, until used up, then brush with pan drippings. Let stand 5-10 minutes before carving.

Baltimore Sun

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