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 Is Magic
In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.
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.