Served as main course. Non-vegetarian dish. Speciality: Easter Dinner Recipes

3 Cloves Garlic minced

1 teaspoon dried Rosemary

1 teaspoon dried Thyme

1/2 teaspoon ground Black Pepper

1/4 teaspoon Salt

2 teaspoon Lemon juice

1 boneless leg of Lamb (3 lbs.), trimmed of all visible fat, rolled and tied

1/2 Cup fine dry plain Bread Crumbs (for Passover, substitute 1/4 Cup crumbled Matzo Bread and 1/4 Cup Matzo meal)

1/4 Cup minced fresh Parsley

1/3 Cup Water

1 Tablespoon Olive Oil

In a small bowl stir together the garlic, rosemary, thyme, pepper and salt. Rub the lemon juice into the lamb. Spread the garlic mixture over the lamb. Cover and refrigerate for 3 to 4 hours. Preheat the oven to 300°F. Coat a roasting rack with nonstick spray and place the rack in a roasting pan. Place the lamb on the rack and roast for 1 hour. In a small bowl, stir together the bread crumbs and parsley. Stir in the water and oil to make a paste. Using the back of a large spoon, spread the paste over the lamb. Bake for 55 to 70 minutes, or until a meat thermometer registers 145°F. (medium-rare) to 160°F. (medium).

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