HONEY GLAZED LAMB

• 4 lbs boneless leg of lamb
• 1/2 cup honey
• 1/4 cup dry white wine
• 2 tbls minced fresh mint
• kosher salt and coarse black pepper, to taste

   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 rack in shallow baking pan at 325 degrees F for 1 to 1-1/2 hours or  until meat thermometer reads 160 internal temp. for medium doneness. Baste every 15 minutes. Let stand 10 to 15 minutes before slicing.

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