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Honey Glazed Lamb



  • 1 cup honey
  • 1/2 cup dry white wine
  • 4 tablespoons minced fresh mint
  • Salt and pepper, to taste
  • 8 pounds boneless leg of lamb (2 whole legs)


  1. Combine honey, wine and mint; mix well.
  2. 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.
  3. Roast on rack in shallow baking pan at 325 degrees F for 1 to 1 1/2 hours or to 160 degrees F on meat thermometer for medium doneness. Baste every 15 minutes.
  4. Let stand for 10 to 15 minutes before slicing.

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