LAMB: This recipe has been a family favourite for many years. The packaged boneless lamb shoulder from New Zealand is excellent in quality & very convenient to use.

ROAST BONELESS LEG OF LAMB WITH CURRY AND HONEY:



1 x 3 lb. boned leg or shoulder of lamb

2 tbsp. curry powder

4 tbsp. honey

1 small carrot & onion, chopped

1 cup fresh orange juice

2 ½ -3 tsp. salt + freshly ground black pepper

1 tsp. cornstarch mixed with 1 tbsp. water, optional




Mix curry powder and honey. Place lamb in a large slightly oiled roasting pan. Rub lamb all over inside and out with 2 ½ -3 tsp. salt or salt to taste, and pepper to taste; then with the curry and honey mixture. Roll lamb up and tie it with string. Let marinade for 30 minutes. Preheat oven to 400 degrees F.

Roast meat for 15 minutes, reduce temperature to 350 degrees F and roast for 45-60 minutes more, or until an instant-read thermometer registers 150 for medium-well. For rarer meat, start checking for doneness after 45 minutes.

Remove meat to the carving board; let stand 5-10 minutes before carving. Cover it with foil and keep warm.

Pour off excess fat from roasting pan and sit pan on the stove over medium heat. Add chopped carrots and onions and cook for 5 minutes until softened. Pour in orange juice, scrape up brown bits from bottom and sides of pan and cook sauce for 2-3 minutes. Thicken sauce slightly with cornstarch solution if preferred.

Slice lamb and serve with sauce on the side.