5-6 lb. fresh leg of lamb
1 tsp. dried or fresh thyme
1 tsp. dried or fresh oregano
1 tsp. dried or fresh savory
1 tsp. dried or fresh marjoram
2 cloves garlic, minced
2 tsp. coarse salt
1/4 c. olive oil

Debone or have butcher debone lamb. Mix a paste of remaining ingredients. Spread paste on all sides of meat. Roll into a log shape and tie at 2 intervals. Place in glass dish. Cover with plastic wrap. Chill in refrigerator overnight.

Remove from refrigerator 1 hour before cooking. Place on rack in roasting pan. Preheat oven to 450 degrees. Place roast in oven and immediately reduce heat to 350 degrees. Roast for 30 minutes per pound of deboned weight. Serve with vegetable.