Rolled Shoulder of Lamb, and Yams with Spiced Honey Glaze
Serves 8
6 pound boned rolled lamb shoulder
1 tablespoon of cornstarch
1/2 teaspoon of salt
1/2 teaspoon of ginger
1/2 teaspoon of cinnamon
8 whole cloves
1 cup of water
1/2 cup of honey
2 tablespoons of butter
1 teaspoon of grated lemon rind
1/4 cup of lemon juice
1 red apple, cored and thinly sliced
8 medium Louisiana yams, cooked, peeled, and halved lengthwise OR 3 1 pound cans
of Louisiana yams, drained
1 California lemon, sliced and notched
Coarse ground black pepper
parsley
Place lamb on rack in shallow roasting pan. Bake at 325ºF. for 3 hours and 30 minutes; drain off drippings. While lamb is roasting, mix cornstarch, salt, and spices in saucepan. Blend in water and honey; cook and stir until mixture boils. Reserve 1/4 cup of sauce; add butter, lemon rind, lemon juice, and apple slices to remaining sauce. Stir and heat until butter melts; pour over yams and lemon slices in shallow baking dish. Brush lamb with reserved sauce; sprinkle with pepper. Bake lamb for 30 minutes longer or until meat thermometer registers 175-180ºF. Bake yam casserole with lamb for 30 minutes. Garnish lamb with parsley; surround with yams.
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