Mint-Rubbed Leg of Lamb

5 lb. whole leg of lamb (bone in)
8 cloves garlic
2 Tbsp. dried mint, crushed
1 Tbsp. coarse-ground black pepper
1/2 tsp. salt
3 Tbsp. honey
fresh mint sprigs (optional)

1. Trim excess fat from meat.  Cut 1/2-inch wide slits into lamb leg in 16 different places.  Cut garlic cloves in half lengthwise and insert each half-clove into each slit.

2. Combine dried mint, pepper and salt; rub mixture over entire surface of lamb leg.  Drizzle honey over lamb leg and rub to coat.  Place on a rack in a shallow roasting pan.  Cover lamb loosely with plastic wrap and refrigerate about 2 hours.

3. Remove plastic wrap.  Insert a meat thermometer into thickest part of meat without touching bone.  Roast, uncovered, in a 325 degree oven for 2 to 2-1/2 hours or until thermometer registers 140 degrees for medium-rare doneness (155 degrees for medium).  Remove from oven.

4. Cover meat loosely with foil and let stand for 15 mintues.  Garnish with mint sprigs.

Nutrition: 198 calories; 7g fat; 2g sat fat; 6g carbs; 26g protein