Crave: Honey glazed leg of lamb is a different kind of summer treat

Roasted Leg Of Lamb, Honey Glaze, Parsley, Fresh Thyme, Rosemary, Lemon Peel, Minced Garlic, Lemon Juice, Boneless Leg Of Lamb, Lamb Recipes, Roasted Lamb, Honey Recipes

Hot dogs and hamburgers certainly have their place at the summer table, but this year, try treating family or guests to something a little different, too. This lamb recipe is a great way to use fresh herbs and honey.


Courtesy National Honey Board

Yields 9 servings.


2 tablespoons chopped onion

2 tablespoons chopped parsley

2 tablespoons chopped fresh thyme

2 teaspoons chopped fresh rosemary

2 teaspoons chopped fresh sage

1 teaspoon grated lemon peel

1 clove garlic, minced

1⁄2 cup honey

2 tablespoons lemon juice

1 lean boneless leg of lamb (about 3 to 4 pounds)

Salt and pepper, to taste


1. Preheat oven to 350 F. Lightly oil a roasting pan rack and set it inside a roasting pan; set aside.

2. In a small bowl, mix together onion, parsley, thyme, rosemary, sage, lemon peel, and garlic.

3. In another small bowl, mix together honey and lemon juice.

4. Place leg of lamb on a flat surface, meat side up, and season with salt and pepper. Brush with honey mixture, and then sprinkle with herb mixture. Roll and tie, and then rub roast with honey mixture.

5. Bake on prepared rack in roasting pan, allowing 20 to 25 minutes per pound for medium-rare, brushing with honey mixture every 20 minutes. When all of the honey mixture is used, brush the roast with pan drippings.

6. When roast is done, let it stand for 5 to 10 minutes before carving.

NOTE: The internal temperature for medium-rare lamb is 145 F.


By Karen Keb

Yields 4 servings.


1 pound lamb stew meat or ground lamb

1⁄2 cup chopped onion

2 cloves garlic, minced

3 tablespoons all-purpose flour

1 tablespoon lamb seasoning, such as Penzeys

2 tablespoons Worcestershire sauce

1 1⁄2 cups whole milk

Salt and freshly ground black pepper, to taste

6 to 8 potatoes, scrubbed, peeled, and cubed

2 tablespoons butter


1. If using stew meat, place it in a large skillet, along with onion; cover and cook over low heat, stirring occasionally, for about 1 hour, or until meat is tender. If using ground lamb, place it in a skillet with onion, and cook for about 10 minutes, or until cooked through, breaking it into crumbles as it cooks.

2. Increase heat to medium. Stir in garlic, flour, lamb seasoning, and Worcestershire sauce, and cook for 3 minutes, stirring constantly. Gradually whisk in milk, and cook, stirring frequently, for 5 to 10 minutes, or until mixture boils and thickens. Season with salt and pepper.

3. While gravy cooks, boil potatoes until tender in a large pot of salted water. Drain potatoes well. Add butter, and mash with a potato masher. Stir in a little additional milk, until potatoes reach desired consistency.

4. Serve gravy over potatoes.


By George Andrews


1 box (2 ounces) lemon gelatin

1 cup boiling water

1 package (8 ounces) cream cheese, room temperature

1 cup sugar

3 tablespoons freshly squeezed lemon juice

1 can (12 ounces) evaporated milk, well-chilled

2 to 3 cups graham cracker crumbs

1 stick butter, melted


1. In a small bowl, combine gelatin and boiling water, stirring until dissolved. Refrigerate until slightly thickened.

2. Using a blender, cream together cream cheese, sugar, and lemon juice. Add thickened gelatin, and blend to combine.

3. Using chilled beaters and a chilled bowl, whip evaporated milk until stiff. Gently, so you don’t deflate the whipped evaporated milk, fold in gelatin mixture.

4. In a large bowl, mix together graham cracker crumbs and butter. Reserve some crumbs for the top, if desired, and press the remaining crumbs onto the bottom and halfway up the sides of a 9-by-12-by-2-inch baking pan.

5. Spread filling mixture over crumb crust, and sprinkle reserved crumbs over the top, if using.

6. Chill overnight. Serve plain or topped with cherries, strawberries, blueberries, or blackberries.

NOTE: For best results, freeze the beaters, as well as the bowl you’re going to use to whip the evaporated milk, overnight. The colder the beaters, bowl, and milk, the better it will whip.


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