---------- Recipe via Meal-Master (tm) v8.02
  Categories: Meats
       Yield: 1 servings
       1 ea Lamb, leg of; fat removed
            Garlic cloves; cut in
            Olive oil; to taste
 --------------------------DRIED HERBS DE PROVENCE--------------------------
 ----------------------------------TO TASTE----------------------------------
            Thyme, dried
            Rosemary, dried
            Chevril, dried
            Parsley, dried
            Bay leaf, dried
            Basil, dried
            Oregano, 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