Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Lamb, leg of; fat removed -slivers
Garlic cloves; cut in Olive oil; to taste

------------------DRIED HERBS DE PROVENCE-----------------------

--------------------------TO TASTE-------------------------------
Thyme, dried Bay leaf, dried
Rosemary, dried Basil, dried
Chevril, dried Oregano, dried
Parsley, dried

This recipe comes from Jean Charest's mother-in-law, Lisette Dionne.
"It must be Canadian lamb with lots of garlic, cooked rare, along
with potato casserole layered with Emmental cheese from the
St.-Benoit-du-Lac monastery in my region." Jean Charest is one of the
front runners of the Conservative leadership candidates, one of whom
will be our next prime minister.

Inset garlic slivers into lamb. Rub with oil, then herb mixture.
cover with foil and refrigerate 2-3 hours to allow flavours to
penetrate the meat. Roast in a preheated 400F oven 30-45 minutes
depending on weight.

Serve with Gratin Dauphinois and Tomato Provencale: (Tomatoes halved,
sprinkled with the same herbs but minus rosemary and bay leaf. Bake
in 400F oven 10 minutes or till tender.

SOURCE: The Toronto Sun posted by Anne MacLellan

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