Roast Leg of Lamb with Rosemary

This leg of lamb is marinated overnight with fresh rosemary, garlic, mustard, honey and lemon zest. Be prepared for many requests for seconds!

Ingredients :
• ¼ cup honey
• 2 tablespoons prepared Dijon-style mustard
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon freshly ground black pepper
• 1 teaspoon lemon zest
• 3 cloves garlic, minced
• 5 pounds whole leg of lamb
• 1 teaspoon coarse sea salt

Directions :
1. In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
2. Preheat oven to 450°F (230°C).
3. Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
4. Bake at 450°F (230°C) for 20 minutes, then reduce heat to 400°F (200°C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145°F (63°C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

For 8 servings

Amount Per Serving Calories : 790 | Total Fat: 55.4g | Cholesterol: 224mg

Roasted Duck

Ingredients :
• 1 (4 pound) whole duck, dressed
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground white pepper
• 1/8 teaspoon ground cloves
• 3 tablespoons soy sauce
• 1 tablespoon honey
• 1 orange, sliced in rounds
• 1 tablespoon chopped fresh parsley, for garnish
• 5 green onions
• ½ cup plum jam
• 1 ½ teaspoons sugar
• 1 ½ teaspoons distilled white vinegar
• ¼ cup finely chopped chutney

Directions :
1. Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight.
2. Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.
3. Preheat the oven to 375°F (190°C). Place duck breast side up in a roasting pan and prick skin all over using a fork.
4. Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500°F (260°C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char.
5. Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.

4 servings