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Oen Cymreig Melog

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      Title: OEN CYMREIG MELOG
 Categories: Lamb, Ethnic
      Yield: 6 Servings
 
      4 lb Leg of lamb
      2 tb Rosemary
      2 ts Ground ginger
      1 c  Light honey
  1 1/2 c  Apple cider
           Salt and pepper
 
      Preheat oven to 450 degrees F.  Grease a raosting pan. Sprinkle
  the lamb with salt, pepper, ginger and rosemary. Place it in the
  roasting pan. Spoon 2/3 cup of honey over teh top. Pour 1 cup of
  cider around the lamb in the pan.  Mix the remaining honey and cider
  in a small bowl. Use it to baste the meat frequently.
  
      Place the roasting pan in the oven and reduce the heat to 400
  degrees F.  Cook the meat to taste, using an oven thermometer. Rare
  meat will register 140 degrees, and take about 12 minutes for each
  pound. Well-done meat will register 175 degrees and take about 18
  minutes for each pound. When meat is cooked as you like it, transfer
  it to a serving platter. Pour the pan juices into a small pitcher and
  serve with the meat as a gravy.
 
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