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