2 cloves garlic, slivered 1/3 cup of olive oil 1 teaspoon of dried basil 1 teaspoon of salt 1/2 teaspoon black pepper 1 teaspoon of dried rosemary 1/2 teaspoon of dried thyme 3 pounds leg of lamb trimmed and cubed
In a medium bowl combine the garlic, olive oil, basil, salt, pepper, rosemary, and thyme. Add lamb cubes to bowl and mix thoroughly to cover. Cover and refrigerator for 30 minutes. Preheat oven to 350ºF.
Place lamb cubes on an aluminum foil covered baking sheet and pour on the marinade. Bake until cooked thoroughly but not overdone, about 1 hour. Turn cloves to coat with pan juices once or twice during cooking. Serve warm with the pan juices. Serves 12
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