1 3-4 lb leg of lamb (bone in) Available at Woudstra Meat Market
2 T. olive oil
1T. fresh thyme – or 1 t. dried crushed
2 T. snipped fresh parsley
1 T. snipped fresh rosemary or 1 t. dried crushed
1 t. salt
½ t. pepper
3-4 cloves fresh garlic, each clove cut in 3-4 slices

Place the meat, fat side up on your work surface, and cut small 1-inch slits about an inch deep into the fat side of the meat to allow the seasoning to penetrate better. Brush the lamb with the olive oil. Take the garlic slivers and insert them into the 1-inch slits. Make a rub using the thyme, parsley, rosemary, salt, and pepper. Mix well, add a small amount of olive oil to moisten, and rub/pat this mixture on all sides of the lamb. Place meat, fat side up in on a rack in a shallow roasting pan. Insert an “oven going” meat thermometer into the center of the lamb, making sure it does not touch the bone. Roast in a pre-heated 325-degree oven for 1 ½ to 2 hours, or until the meat thermometer registers 140 degrees for medium rare or about 2 to 2 ½ hours with a reading of 150 degrees for medium. Lamb should not be overcooked. Remove from the oven and cover tightly with a tent of foil and let rest for 15 minutes before carving. The temperature will raise 5-10 degrees during this time. Serves 4-6 (or about 3 Nieuwenhuis’s who happen to love lamb.)

NOTE: For a tasty potato dish to serve alongside make a second batch of the herbs, salt and pepper. Get enough new red potatoes for your family and cut them in half. Place in a bowl, toss with enough olive oil to coat, then toss with the herb mixture. Place in a single layer in a separate baking pan, making sure to get all the herb mixture on the potatoes. This can be roasted at the same time as the lamb and they will be done at the same time. Delicious!