This was shared by Julee on AOL.

Herbed Roast Lamb
From: 'Southern Living: Beef, Veal & Lamb Cookbook'

1 leg of lamb, (7 to 7-1/2 pounds)
2 cloves garlic, minced
1 bay leaf, crushed
1 tsp salt
1/2 tsp pepper
1/2 tsp ground ginger
1/2 tsp marjoram
1/2 tsp sage
1/2 tsp thyme
1 TBS soy sauce
1 TBS vegetable oil

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.

Combine remaining ingredients; mix well. Rub mixture over surface of lamb. Insert meat thermometer, if desired.

Bake, uncovered, at 450° for 15 minutes; reduce heat to 350°. Continue baking until desired degree of doneness: about 2 hours or 140° (rare); about 2 hours & 20 minutes or 160° (medium); about 2 hours and 40 minutes or 170° (well done). Transfer lamb to a warm serving platter. Let stand 10 minutes before slicing.

Yield: 8 to 10 servings.

Pam