Crushed Herb Lamb

8 Servings

NOTES : For carving, select a leg of lamb with an exposed bone shank. It makes a great handle. Slice the meat parallel to the bone. Outside slices will be well done, and the center rare. Serve with oven roasted new potatoes.

1 Leg Of Lamb (5 1/2 Lb)
6 Cloves Garlic
2 Shallot
2 Tsp Rock Salt (or Kosher)
2 Tbl Dried Thyme
2 Tbl Dried Rosemary
2 Tbl Pepper, Freshly Ground
1/4 Cup Olive Oil

Trim and discard fat and any transparent membrane from the surface of the lamb. Peel

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