Ease of preparation rating: Easy.
Yield: 4-6 servings.
Ingredients
3 pound (1.35 kg) leg of lamb
½ cup (120ml) olive oil
3 cloves garlic, cut in halves
2 sprigs of fresh sage
2 sprigs of fresh rosemary
Salt and black pepper, to taste
1 cup (240ml) dry white wine
Method
Preheat oven to 375oF (190oC).
Cut excess fat off the leg of lamb.
Rub lamb with olive oil.
Using a sharp knife, cut 12 slivers through the fat into the flesh of the lamb.
Insert pieces of garlic in some slivers, and fresh herbs in the others, leaving the tips hanging out of the meat.
Let lamb rest at room temperature for 30 minutes. Season with salt and pepper.
Bake lamb in preheated oven for 45 minutes.
Remove from oven and baste the lamb with the juices in the pan.
Return to the oven, reduce heat to 325oF (165oC) and cook for another 30-45 minutes or until lamb is cooked to your liking.
Remove from the oven, and let rest for 10 minutes.
Slice while still hot, and serve with your choice of sauce on the side.
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