Roast Lamb Provencal

INGREDIENTS:

1 head garlic

2 tablespoons herbes de Provence (see note)

Salt and freshly ground pepper to taste

3 tablespoons virgin olive oil

6-to-7 pound boneless leg of lamb, rolled and tied

INSTRUCTIONS:

Peel the garlic and mince fine. Mix the garlic with the herbes de Provence,  salt, pepper and olive oil.

Rub mixture into the surface and cavities of the lamb. Cover loosely with plastic and let marinate for several hours.

Place the lamb on a rack in a roasting pan and roast in a preheated 450° oven for 30 minutes. Turn the ovendown to 375° and continue to roast for another hour. Test for doneness. When medium rare, the lamb will register between 135°and 140°. Medium is 145° to 150°. Remove from the oven and allow to rest for 10 minutes before slicing.

Serves 6 to 8.