1 sm. leg of lamb, trimmed of excess fat
Fresh ginger
2 tbsp. butter, melted
2 tbsp. honey
1 tbsp. fresh (or 1 tsp. dried) rosemary, chopped
1/2 c. cider
Salt and pepper

Peel and sliver ginger. Make small cuts in lamb and insert ginger. Mix butter, honey, rosemary. Spread over lamb, put in roasting pan, pour in cider, cover loosely with foil and roast at 400 degrees for 15 minutes per pound.

When it is about half done, remove foil and baste regularly until meat is pink (medium). Remove to platter and keep warm. Strain juices from pan, remove fat, pour in a little cider to deglaze pan. Boil juices, add little dissolved cornstarch in cold water to thicken.