Honey Lemon Precarved Lamb Shoulder
¼ c. chopped parsley 2 Tbsp. orange juice
Salt and pepper 1/8 tsp. Ground allspice
Precarved shoulder of lamb 1 medium lemon, sliced
1/3 c. Petit Jean Honey
Sprinkle parsley, salt, and pepper on carved lamb. Place on rack in shallow roasting pan. Roast in 325 degrees for 30-35 minutes/pound or until meat thermometer registers 175 degrees for medium doneness. Halve lemon slices; insert in lamb. Blend honey, orange juice and allspice and baste occasionally on lamb during the last 10 minutes of roasting time. Makes 6 servings.
Honey Bee Cookies
½ c. margarine or butter, softened 1 ½ c. all-purpose flour
½ c. packed brown sugar ½ tsp. Baking soda
½ c. Petit Jean Honey ½ tsp. salt
1 egg ½ tsp. Ground cinnamon
Preheat oven to 375 degrees. Beat margarine, brown sugar, honey and egg in medium bowl on medium speed, until smooth. Stir in remaining ingredients. Drop dough by teaspoonfuls onto ungreased cookie sheet. Bake 7-9 minutes or until set and light brown around edges (surfaces of cookies will appear shiny). Let stand 3-5 minutes before removing from cookie sheet. Makes 36 cookies.
Variations: Honey-Bran Cookies-Stir 1 c. of shreds of bran cereal into batter.
Honey-Cinnamon Cookies-Mix 2 Tbsp. of sugar and ½ tsp. of ground cinnamon. Sprinkle on cookies immediately from oven.
