| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Canadian |
Meats |
1 |
Servings |
INGREDIENTS
| 1 |
|
Lamb, leg of; fat removed |
|
|
Garlic cloves; cut in slivers |
|
|
Olive oil; to taste |
|
|
Thyme, dried |
|
|
Rosemary, dried |
|
|
Chevril, dried |
|
|
Parsley, dried |
|
|
Bay leaf, dried |
|
|
Basil, dried |
|
|
Oregano, dried |
INSTRUCTIONS
DRIED HERBS DE PROVENCE
TO TASTE
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.
SOURCE: The Toronto Sun posted by Anne MacLellan
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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