1 (5 lb.) leg of lamb, boned and trimmed
1 tsp. garlic salt
1 tsp. salt
1 tsp. 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

Make a sauce by combining garlic salt, salt, pepper, ginger, bay leaf, thyme, sage, marjoram, soy sauce, and salad oil. Cut 1/2 inch slits in lamb and rub sauce thoroughly into meat. Leave until meat is at room temperature. Roast at 300 degrees, uncovered, on a rack in roasting pan. Allow 12 to 18 minutes per pound. Serves 6.