ROAST LEG OF LAMB WITH SPRING HERBS
Serves 6

1 boneless leg of lamb, 4 to 5 lbs.
6 cloves garlic, cut into lengthwise slivers
2 bay leaves
1 tsp fennel seeds
1 tsp dried lavender leaves
2 Tblsp parsley, chopped
2 Tblsp thyme, chopped
2 Tblsp basil, chopped
1 Tblsp rosemary, chopped
Ω cup olive oil
salt and freshly ground black pepper

Preheat oven to 400 degrees F. Place the lamb on a rack in a roasting pan. Use a paring knife to make small slits all over the lamb. Place the garlic slivers in the slits.

Place the bay leaves, fennel seeds and lavender in a spice mill or coffee grinder and grind to a powder.

Combine the herb powder, fresh herbs, olive oil and salt and pepper to form a paste.

Rub the paste over the entire leg of lamb and roast for 40 to 50 minutes. A meat thermometer placed in the center of the lamb should read 135 degrees F - 145 degrees F for medium rare.

Let the lamb rest for 10 minutes before carving.