Recipe - Roast Herbed Lamb

1 Lamb, leg of; fat removed
Garlic cloves; cut in
slivers
Olive oil; to taste

DRIED HERBS DE PROVENCE

TO TASTE
Thyme, dried
Rosemary, dried
Chevril, dried
Parsley, dried
Bay leaf, dried
Basil, dried
Oregano, dried

This recipe comes from Jean Charest's motherinlaw, Lisette Dionne. "It
must be Canadian lamb with lots of garlic, cooked rare, along with potato
casserole layered with Emmental cheese from the St.BenoitduLac monastery
in my region." Jean Charest is one of the front runners of the Conservative
leadership candidates, one of whom will be our next prime minister.

Inset garlic slivers into lamb. Rub with oil, then herb mixture. cover with
foil and refrigerate 23 hours to allow flavours to penetrate the meat.
Roast in a preheated 400F oven 3045 minutes depending on weight.

Serve with Gratin Dauphinois and Tomato Provencale: (Tomatoes halved,
sprinkled with the same herbs but minus rosemary and bay leaf. Bake in 400F
oven 10 minutes or till tender.

SOURCE: The Toronto Sun posted by Anne MacLellan

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini