Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      whole         Lamb -- leg of; fat removed
                        Garlic cloves -- cut in slivers
                        Olive oil -- to taste
                        To Taste
                        Thyme -- dried
                        Rosemary -- dried
                        Chevril -- dried
                        Parsley -- dried
                        Bay leaf -- dried
                        Basil -- dried
                        Oregano -- dried

Preparation:

This recipe comes from Jean Charest's mother-in-law, Lisette Dionne. "It must be Canadian lamb with lots of garlic, cooked rare, along with potato casserole layered with Emmental cheese from the St.-Benoit-du-Lac monastery in my region." Jean Charest is one of the front runners of the Conservative leadership candidates, one of whom will be our next prime minister. Inset garlic slivers into lamb. Rub with oil, then herb mixture. cover with foil and refrigerate 2-3 hours to allow flavours to penetrate the meat. Roast in a preheated 400F oven 30-45 minutes depending on weight. Serve with Gratin Dauphinois and Tomato Provencale: (Tomatoes halved, sprinkled with the same herbs but minus rosemary and bay leaf. Bake in 400F oven 10 minutes or till tende