Ingredients
1/2 lamb leg sirloin (ask your butcher to butterfly it)
6 cloves garlic, peeled and cut in half lenghtwise
1 tablespoon dried mint, crushed
1/2 teaspoon coarse ground pepper
1/2 teaspoon salt
3 tablespoons GOLDEN BLOSSOM HONEY
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
Preheat oven to 325°.
Cut twelve 1/2 inch slits in lamb. Insert garlic halves in slits. Combine mint, pepper and salt. Rub over entire surface. Drizzle honey over lamb and rub in to coat. Place in a roasting pan, cover with plastic wrap and refrigerate for at least 2 hours.
Roast approximately 1 hour for medium rare or until meat thermometer registers 140°. Cover meat loosely with foil and let stand for 15 minutes before carving.
Serves: 4
Cut twelve 1/2 inch slits in lamb. Insert garlic halves in slits. Combine mint, pepper and salt. Rub over entire surface. Drizzle honey over lamb and rub in to coat. Place in a roasting pan, cover with plastic wrap and refrigerate for at least 2 hours.
Roast approximately 1 hour for medium rare or until meat thermometer registers 140°. Cover meat loosely with foil and let stand for 15 minutes before carving.
Serves: 4
