Ingredients
| 1 | leg of lamb, fat removed | | Garlic cloves, cut in slivers | | Olive oil, to taste |
Dried Herbs de Provence
| Thyme, dried | | Rosemary, dried | | Chevril, dried | | Parsley, dried | | Bay leaf, dried | | Basil, dried | | Oregano, dried |
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Instructions
Inset garlic slivers into lamb. Rub with oil, then herb mixture. Cover with foil and refrigerate 2-3 hours to allow flavors to penetrate the meat. Roast in a preheated 400°F oven 30-45 minutes depending on weight. Serve with Gratin Dauphinois and Tomato Provencale.
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lamb, leg of lamb, main courses, roasted leg of lamb