1 (5 lb.) leg of lamb
1 or 2 crushed garlic cloves
1 tsp. salt
2 tsp. cracked fresh black pepper
1/2 tsp. powdered ginger
1 bay leaf, crumbled
1/2 tsp. thyme
1/2 tsp. sage
1/2 tsp. marjoram
1 tbsp. soy sauce
1 tbsp. salad oil

Preheat oven to 300°F. Cut small slits in lamb with sharp knife. Combine all ingredients and mix with small wire whisk. Rub sauce thoroughly into meat. Place on rack in pan and roast, uncovered, 18 minute per pound for well done (170°F) or 12 minutes per pound for rare (140°F). Transfer the lamp to warm serving tray and let stand 20 minutes before carving. Serve with pan gravy. Great with small cooked red potatoes.