Leg of lamb, boned, trimmed of fat, rolled and tied (5-8 lbs.)
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. ginger
1/2 tsp. sage
2 tsp. lemon juice
1 clove garlic
1 sm. bay leaf, crushed
1/2 tsp thyme
1/2 tsp. marjoram
1 tbsp. olive oil

With sharp knife, cut small deep slashes evenly distributed in lamb. In small bowl mix together salt, garlic, pepper, bay leaf, ginger, thyme, sage and marjoram. Fill slashes with herb mixture, then rub surface of lamb with lemon juice and oil.

Place lamb on rack in roasting pan. Roast at 325 degrees for 20 minutes per pound or to desired doneness. Make gravy if desired.