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Leg of Lamb

6 lb Leg of lamb, well trimmed
5 each Cloves garlic*
20 each Small sprigs fresh rosemary
20 each Small sprigs fresh sage
1/4 c Olive oil
1 x Salt and pepper

*Peeled and thinly sliced
With the point of a small, sharp knife, make thin, deep slits all over the
leg of lamb; insert the garlic slivers and herb sprigs into the slits.

Drizzle the leg of lamb with olive oil and sprinkle with salt and pepper.
Let it marinade at room temperature for about 20 minutes.
Preheat oven to 425 º
Place the leg of lamb on a rack set in a roasting pan, and cook for one hour

Remove from oven and let stand for ten minutes before carving.




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BROCCOLI CAULIFLOWER BAKE
1 head broccoli, broken into florets
1 head cauliflower, broken into florets
1/2 cup dried bread crumbs
1 Tbsp butter, melted
2 Tbsp parsley, chopped
2 tsp lemon peel
2 tsp dried thyme
1/2 tsp table salt
1/4 tsp black pepper
Preheat oven to 375°F.


Rinse vegetables under water. Place wet vegetables in a 2-quart ovenproof
casserole dish. Bake until slightly tender, about 40 minutes.


Combine remaining ingredients; sprinkle mixture over vegetables. Bake until
crumbs are crisp and brown, and vegetables are tender, about 5 minutes.
Yields about 1/2 cup per serving.


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