Mint Rubbed Leg of Lamb

Trim excess fat from:
1 5 pound whole leg of lamb, bone in or lamb roast
Cut ½ inch wide slits into lamb in 16 different places and insert into slits:
8 garlic cloves
Combine and rub over entire surface of lamb:
2 T. dried mint, crushed
1 T. coarse ground black
pepper
½ t. salt
Drizzle over lamb and rub to coat:
3 T. honey
Place on a rack in a shallow roasting pan.
Cover loosely with plastic wrap and refrigerate 2 hours.
Remove plastic wrap. Insert meat thermometer into thickest part of meat without touching bone.
Roast, uncovered, in a 325 degree oven for 2 to 2 ½ hours or till thermometer registers 140 degrees for medium-rare or 155 degrees of medium doneness. Remove from oven.
Cover meat loosely with foil and let stand 15 minutes.
Serve with:
cooked herbed new potatoes
steamed baby carrots
steamed asparagus
Garnish with:
Fresh mint sprigs
Makes 10 to 12 servings.