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Home > Pagan Living > Cauldron Cookbook > Honey and Wine Marinated Boneless Leg of Lamb Search

Honey and Wine Marinated Boneless Leg of Lamb

 

Submitted by LyricFox

Ingredients

5-6 pound rolled and tied boned leg of lamb
2 onions, chopped
4 teaspoons minced garlic
6 teaspoons honey
6 teaspoons olive oil
1/2 cup soy sauce
|2 cup dry white wine
1 teaspoon ground black pepper
1 teaspoon salt
1/2 cup fresh lemon juice
2 teaspoon ground cinnamon
2 teaspoon ground cumin
1 teaspoon Aleppo pepper
1 teaspoon ground sumac
1 teaspoon ground allspice
1 teaspoon ground coriander

Directions

Place lamb in a baking dish or Ziploc bag. In a bowl combine the onions, garlic, honey, oil, soy sauce, wine, pepper, salt, lemon juice and spices. Mix well and pour mixture all over lamb. Cover and refrigerate to marinate for 4-6 hours or overnight.

Preheat oven to 450 degrees F and place rack in lower third of oven.

Remove lamb from marinade and place on a rack in a baking pan. Reserve marinade.

Place lamb on a broiler pan coated with cooking spray. Bake at 450° for 15 minutes. Decrease oven temperature to 350° (do not remove lamb from oven) and baste lamb with reserved marinade. Bake at 350° for 1 hour and 20 minutes or until a thermometer inserted in thickest portion of the lamb registers 145° (medium-rare). Place lamb on a cutting board. Cover loosely with foil; let stand for 15 minutes.


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