Cinnamon-honey roast leg of lamb from Smoke & Pickles: Recipes and Stories from a New Southern Kitchen by Edward Lee

  • buttermilk
  • caraway seeds
  • ground cinnamon
  • fennel seeds
  • fresh ginger
  • honey
  • leg of lamb
  • lemons
  • onions
  • oranges
  • cumin seeds
  • EYB Comments

    Marinate overnight.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Marinate overnight.

  • Kduncan on May 24, 2020

    I also made these with the bourbon-ginger glazed carrots. I found this part of the recipe really nice, but the flavors are subtle, and definitely don't overpower the lamb.

  • meggan on December 27, 2016

    I used bone in. It took a little longer to cook but still tasted great. The cinnamon is subtle. Served with bourbon ginger carrots from the same book.

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