Leg Of Lamb
By: Heather Gorski
Published: Wednesday, February 17, 2010 - 9:05am

Ingredients




2 pounds butterflied boneless leg of lamb
 cup ginger minced
1/2 cup honey
 cup soy sauce
2 tablespoons minced garlic
1/4 cup white cooking wine
Long grain rice

1/2 yellow and green zucchini
1 red pepper
1 tablespoon minced garlic

Preparation

1 Mix ginger, honey, soy sauce, garlic and white wine together in a large bowl. Add leg of lamb and marinate in fridge for 20 minutes. 2 Set oven to 450 degrees. 3 Place lamb in roasting pan and spread remaining juices over top. Bake at 450 degrees for 15 minutes then reduce temperature to 350° F and continue to roast 8 minutes per pound for rare, 10 minutes per pound for medium, or 18 minutes per pound for well-done. Baste with pan juices or additional wine or water. 4 Cook rice according to box directions. 5 Add oil to frying pan and cook vegetables til softened. 6 Once lamb is desired temperature (desired doneness - rare 140°, medium 150°, well-done 160°) take out of oven and let rest for 5 minutes then cut.

About


I love cooking and I love my Tim so I figured I'd make a great dinner :]
Leg of Lamb with rice and vegetables
Ingredients:
2 lbs butterflied boneless leg of lamb
1/3 c ginger minced
1/2 c honey
1/3 c soy sauce
2 tbsp minced garlic
1/4 - 1/3 c white cooking wine
Long grain rice
1/2 yellow and green zucchini
1 red pepper
1 tbsp minced garlic
Directions:
Mix ginger, honey, soy sauce, garlic and white wine together in a large bowl. Add leg of lamb and marinate in fridge for 20 minutes.
Set oven to 450 degrees.
Place lamb in roasting pan and spread remaining juices over top. Bake at 450 degrees for 15 minutes then reduce temperature to 350° F and continue to roast 8 minutes per pound for rare, 10 minutes per pound for medium, or 18 minutes per pound for well-done. Baste with pan juices or additional wine or water.
Cook rice according to box directions.
Add oil to frying pan and cook vegetables til softened.
Once lamb is desired temperature (desired doneness - rare 140°, medium 150°, well-done 160°) take out of oven and let rest for 5 minutes then cut.
Goes perfect with a nice glass of red wine!