Herbed Roast Lamb

• 1 (7- to 7 1/2-pound) leg of lamb
• 2 cloves garlic, minced
• 1 bay leaf, crushed
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon ground ginger
• 1/2 teaspoon marjoram leaves
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon ground thyme
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil

1. Remove the fell (tissue-like covering) from lamb with a sharp knife. Place lamb, fat side up, in a shallow roasting pan. Make several small slits on outside of lamb; set aside.
2. Combine remaining ingredients; mix well. Rub mixture over surface of lamb. Insert meat thermometer, if desired.
3. Bake, uncovered, at 450u0b0 for 15 minutes; reduce heat to 350u0b0. Continue baking until desired degree of doneness: about 2 hours or 140u0b0 (rare); about 2 hours and 20 minutes or 160u0b0 (medium); about 2 hours and 40 minutes or 170u0b0 (well done).
4. Transfer lamb to a warm serving platter. Let stand 10 minutes before slicing.

lamb, garlic, bay leaf, salt, pepper, ground ginger, marjoram leaves, sage, ground thyme, soy sauce, vegetable oil

Taken from www.myrecipes.com/recipe/herbed-roast-lamb-0 (may not work)