Prep time, 30 minutes; Cooking time, 70 minutes. Serves five people.
 
◦ 1/4 pound salted butter, left at room temperature for several hours.
◦ 1 leg of lamb
◦ 4 tablespoons dried mint flakes
◦ 4 tablespoons dried oregano leaves
◦ 3 garlic cloves
◦ 1 teaspoon pepper

Preheat oven to 350 F. Remove all fat around the meat and under the pockets found
between the bottom and top of the leg of lamb. This can takes up to 20 minutes. Slice each garlic clove into three sections lengthwise and spike them inside the meat. Smother the entire surface of the lamb with the butter, then sprinkle all over with the oregano, mint and pepper. Place in a roasting pan and slide it in the oven, turning the lamb every 30 minutes, basting it with the melted butter and juices. If the lamb is frozen, leave it in the refrigerator at least for 48 hours prior to cooking. If the lamb is fresh, cook for an additional 30 minutes.
 
Pair with: Slipstream, Black Toque, Surly Blonde

Recipe by Louis Richer