EASY TO MAKE AND TASTES DELICIOUS AND THE AROMA IS DELIGHTFULL. ENJOY DAN:

ROASTED LEG OF LAMB WITH SAGE AND THYME by CHEF DAN:

Serves 6-8



INGREDIENTS:



10-15 garlic cloves, sliced thin

6-7 fresh springs sage

6-7 fresh springs thyme

1 tablespoon kosher salt

2 teaspoons cracked black pepper

1 6-7 pound leg of lamb

3 tablespoon grapeseed oil



DIRECTIONS:



1. Pre-heat the oven to 350 degrees.

2. Rinse the meat and remove excess fat, if necessary.

3. Season with salt and pepper and rub with oil.

4. Score the meat lengthwise in 4 parallel slits on top and bottom of leg.

5. Place the sliced garlic, sage and thyme springs in each split.

6. Transfer to roasting pan.

7. Cover lightly with foil.

8. Roast for about 1 hour.

9. Add water to the pan and insert thermometer into the center of the meat.

10. Should read 135 degrees.

11. Cook for 15-20 minutes longer.

12. Tent the foil and let rest 15 minutes.

13. Meanwhile skim off any fat from the pan juices and pour juices into a sauce pan.

14. Re-heat gently over low heat.

15. Carve the lamb into thin slices and serve with pan juices.





ENJOY DAN: hallelujah