GARLIC AND ROSEMARY STUDDED LAMB

1.5 kg leg of lamb
4 cloves garlic sliced
4 sprigs rosemary
1/4 cup honey
1/4 cup Dijon mustard
1/2 cup dry white wine
2 tablespoons chopped mint

Cut small slits in lamb and press pieces of garlic and small sprigs of rosemary into slits.

Place lamb on a rack in a baking tray and add 1 cup water to the bottom of the baking dish.

Bake lamb in a preheated 400°F oven for 40 minutes. Combine honey and mustard, and brush over lamb. Bake for a further 10 minutes or until lamb is cooked to your liking. Remove lamb from baking dish, cover and set aside.