Tender and delicious, this dish is great for formal dinner parties.

Spring Leg of Lamb

1 (4 to 7-pound) leg of lamb
2 large cloves garlic, peeled and slivered
1/4 cup extra virgin olive oil
2 tablespoons crushed dried thyme
2 tablespoons dried rosemary, crushed
1 teaspoon salt
6 fresh rosemary sprigs (optional)

1. Preheat oven to 425°F (220°C).
2. Cut slits all over lamb with tip of sharp knife; insert garlic slivers. Combine oil, thyme, rosemary, pepper and salt in small bowl. Pat herb-mixture over lamb. Place lamb in shallow roasting pan.
3. Bake, uncovered, on center rack for 45 minutes. Reduce temperature to 375°F (190°C); cook for an additional 45 to 60 minutes. Remove from oven; insert instant-read thermometer into thickest part of meat (temperature should read 155°F / 65°C for medium.)
4. Loosely cover; let stand for 15 minutes before carving.
5. Place lamb on serving platter; garnish with rosemary.
6. Serve with Apricot Mint Sauce, Minted Yogurt Sauce or Fresh Mint Condiment.

Makes 4 to 6 servings.