Roast herbed lamb
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Roast herbed lamb
  Roast    Lamb    Canadian  
Last updated 6/12/2012 12:56:26 AM. Recipe ID 18640. Report a problem with this recipe.
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      Title: Roast herbed lamb
 Categories: Meats, Lamb, Canadian
      Yield: 1 Servings
      1    Lamb, leg of; fat removed
           Garlic cloves; cut in
           Olive oil; to taste

MMMMM------------------DRIED HERBS DE PROVENCE-----------------------

MMMMM--------------------------TO TASTE-------------------------------
           Thyme, dried
           Rosemary, dried
           Chevril, dried
           Parsley, dried
           Bay leaf, dried
           Basil, dried
           Oregano, dried
  This recipe comes from Jean Charest's mother-in-law, Lisette Dionne.
  "It must be Canadian lamb with lots of garlic, cooked rare, along
  with potato casserole layered with Emmental cheese from the
  St.-Benoit-du-Lac 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 2-3 hours to allow flavours to
  penetrate the meat. Roast in a preheated 400F oven 30-45 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.

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Recipe ID 18640 (Apr 03, 2005)

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