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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)


    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[F 1 to 1-1/2 hours or to 160[F on meat  thermometer for medium doneness. Baste every 15 minutes. Let stand 10 to 15 minutes before  slicing.

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