Honey Mint Glazed Lamb
Makes 32 servings.




1 cup


1/2 cup

dry white wine

4 tbsp.

minced fresh mint


salt and pepper, to taste


pounds boneless leg of lamb, (2 whole legs)




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 325F 1 to 1-1/2 hours or to 160F on meat thermometer for medium doneness. Baste every 15 minutes. Let stand 10 to 15 minutes before slicing.




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