How can you not love lamb? When I was young, we got a lot of mutton, old sheep that were a little too fragrant to cook without wrinkling up your nose, but now the lamb we get is young and fresh and just hinted with a touch of the wild taste that tempts, teases, and tantalizes rather than turns off. You can bone a leg of lamb and stuff it, you can marinate it for hourse, and/or cook it on the BBQ basted in lots of wonderful sauces. It’s hard to mess up a great leg of lamb.

1- 4 1/2 pound (average) leg of lamb

3 or 4 large cloves of garlic

3 Tblsp olive oil

1 Lemon (juiced)

1 Tsp ground sage

3 Tblsp rosemary sprigs or 1 tblsp ground rosemary

Salt and ground pepper

Preheat your oven to 350 degrees with the rack in the middle. Brown the leg on all sides in a skillet with a couple of tblsp’s of olive oil and remove to cool. Slice the cloves of garlic in spears, penetrate the fat of the leg of lamb once in every 3 or 4 square inches and slip in a spear of garlic. Do the same, but very shallow just to keep the garlic in place, on the exposed meat. In a roasting pan with rack, fill the bottom with enough water so as not to touch the meat, no more than 3/4’s of an inch. Mix the sage, lemon juce, and rosemary in the water. Rub the leg of lamb with the rest of the olive oil, then salt and pepper. Place, uncovered, in the oven and cook until the interior temperture is 130 degrees, still pink near the bone. I serve this with a nice brown gravy, wildrice, and a green vegetable. Kat is from the old school and likes mint jelly on the side. Without the gravy, the port-cherry sauce works well. Enjoy.