|Source||[Better Homes and Gardens]() and [Razzle-Dazzle Recipes](http://www.razzledazzlerecipes.com/easter/minted-leg-of-lamb.htm)|
A sweet way to prepare leg-of-lamb.
2 tablespoonsmint (dried, crushed)
1 tablespoonblack pepper (coarsely ground)
1. Trim excess fat from meat 2. Cut 1/2-inch wide slits into lamb leg and insert each half-clove deep in each slit 3. Combine dried mint, pepper, and salt; rub over entire surface of lamb leg 4. Drizzle honey over lamb leg and rub to coat 5. Place on a rack in a shallow roasting pan. Cover lamb loosely with plastic wrap 6. Refrigerate for about 2 hours 7. Remove plastic wrap 8. Roast, uncovered, in a 325˚F (162˚C) oven for 2 — 2.5 hours, or until a meat thermometer registers 140˚F (60˚C) for medium-rare or 155˚F (68˚C) for medium; remove from oven when done 9. Cover meat loosely with foil and let stand for 15 min 10. Garnish (mint sprigs recommended). Serve with Scott's mint jelly or Crosse and Blackwell's mint sauce. *[˚F]: degrees Fahrenheit *[˚C]: degrees Celsius