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Honey
Mint Glazed Lamb
Makes 32 servings.
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1 cup
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honey
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1/2 cup
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dry white
wine
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4 tbsp.
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minced fresh
mint
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salt and
pepper, to taste
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1
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pounds
boneless leg of lamb, (2 whole legs)
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Combine honey, wine and
mint; mix well. Season cut side of boned lamb with salt and pepper, then
spread with honey mixture; roll and tie lamb. Brush outer surface with
honey mixture. Roast on a rack in shallow baking pan at 325°F 1 to 1-1/2
hours or to 160°F on meat thermometer for medium doneness. Baste every 15
minutes. Let stand 10 to 15 minutes before slicing.
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