Honey mint rosemary glazed leg of lamb
2 teaspoons honey
2 teaspoons olive oil
½ teaspoon dried mint
½ teaspoon dried rosemary
2 teaspoons white wine
1 large leg of lamb
Combine the honey, olive oil, mint, rosemary and white wine in a bowl and mix thoroughly.
Using a sharp knife, make a series of shallow slits about 5 cm long to cover the entire top of the leg of lamb. Using a pastry brush, coat the leg of lamb with the glaze mixture, make sure you get the glaze into the slits. Marinate it in the refrigerator overnight.
Preheat the oven to 180°C. Put the leg of lamb into a baking dish and cover it loosely with foil. Put the baking dish into the oven and cook the lamb for about 2 hours. Baste it with the excess glaze, turning the leg occasionally. Remove the foil for the last half hour.
The lamb is cooked when a skewer slides easily into the meat and the juices run clear. Lamb should still have a very slight pink tinge.
Serve it with seasonal roasted vegetables, which you can cook in the same baking dish as the lamb, if there's enough room.