5-pound whole leg of lamb 8 cloves garlic, halved lengthwise 2 tablespoons dried mint, crushed 1 tablespoon corarsely ground black pepper 1/2 teaspoon salt 3 tablespoons honey
1. Trim fat from meat. Cut 16 small slits (about 1/2 inch wide and 1 inch deep) in meat; insert a piece of garlic in each slit.
2. For rub, in a small bowl combine the mint, pepper, and salt. Sprinkle evenly over meat; rub in with your fingers. Drizzle honey over meat; rub to coat. Place meat on a rack in a shallow roasting pan. Cover meat loosely with plastic wrap; marinate in the refrigerator for 2 hours.
3. Remove plastic wrap. Insert a meat thermometer into the thickest part of meat without touching bone. Roast, uncovered, in a 325 degree oven until the meat thermometer registers 140 degrees for medium-rare (2 to 2 1/2 hours) or 155 degrees for medium doneness (2 1/2 to 3 hours). Remove meat from oven.
4. Cover meat with foil; let stand for 15 minutes befor carving. (The internal temperature will rise about 5 degrees during standing.)
Per serving: 198 calories; 7 g. total fat (2 g. sat. fat); 80 mg. cholesterol; 169 mg. sodium; 6 g. carbohydrates; 0 g. fiber; 26 g. protein.