1 leg of lamb (5 1/2 to 6 lb.)
1 tsp. ground ginger
1/2 tsp. dried rosemary, crushed
1 tsp. salt
1/4 tsp. pepper
1 c. apple cider or juice
2/3 c. honey
1 tbsp. cornstarch
6 med. potatoes, peeled and thinly sliced
5 tbsp. butter
2 med. onions, thinly sliced

Line a shallow roasting pan with foil. Rub meat with mixture of ginger, salt and pepper. Place, fat side up, in a roasting pan. Sprinkle with rosemary. Combine cider and honey; set aside.

Bake lamb (uncovered) in a 325 degree oven for 1 hour. Pour honey mixture over meat, and bake 1 1/2 hours more, or until meat thermometer registers 160 degrees, basting occasionally with pan juices. Remove meat to a platter; keep warm. Drain fat from pan drippings. Measure 1 cup of the pan juices. In a saucepan, blend cornstarch with 1 tablespoon water. Add the 1 cup of pan juices. Cook and stir until thickened. Then cook and stir 2 minutes more. Serve with onion cake. Serves 6.

ONION CAKE:

In a well-greased 2 quart casserole, place 1/2 of the potatoes. Sprinkle with salt and pepper, and dot with 1 tablespoon butter. Top with half the onions; dot with 1 tablespoon more butter. Repeat layers, ending with potatoes and the remaining butter. Bake (covered) in a 325 degree oven for 1 hour. Uncover, and bake 30 minutes more.