Recipe#12136

Title: Leg Of Lamb 07

Newsgroups: rec.food.recipes 
 From: "C.C." ccw8u@poe.acc.virginia.edu 
 Subject: Herb Garden Leg of Lamb 
 Message-ID: <199503150012.TAA107827@poe.acc.Virginia.EDU> 
 Date: Thu, 16 Mar 1995 16:06:03 GMT 

1 (6-pound) leg of lamb, very well trimmed
 5 cloves garlic, peeled and thinly sliced
 Approx. 20 small sprigs of fresh rosemary, preferably  flowering
 Approx. 20 small sprigs of fresh sage
 1/4 cup olive oil
 Salt and freshly ground black pepper
 With the point of a small, sharp knife, make thin, deep slits all
 over the leg of lamb; insert the garlic slivers and herb sprigs
 into the slits.  Drizzle the leg of lamb with olive oil and sprinkle
 with salt and pepper.  Let it marinade at room temperature for
 about 20 minutes.
 Preheat oven to 425 degrees F.
 Place the leg of lamb on a rack set in a roasting pan, and cook
 for one hour.  Remove from oven and let stand for ten minutes before
 carving.