* 1/2 cup olive oil
* 10 x garlic cloves
* Coarse salt and freshly ground pepper
* 1 x boned, rolled and tied leg of lamb (about 7 pounds)
* 1 cup dry red wine
* 1 cup homemade or canned low-sodium chicken stock

Directions:
Roast Leg of Lamb

1. Preheat oven to 400°. In a blender, combine the oil, garlic, 1 tablespoon salt, and 1 teaspoon pepper. Blend until smooth and emulsified, scraping down the sides as needed.
2. Place the lamb, fat side up, on a rack set in a roasting pan; spread garlic paste all over lamb. Roast in oven until a meat thermometer inserted into the thickest part of the meat registers 135° for medium rare, about 2 hours.
3. Transfer lamb to a platter, and discard string; keep warm while you make the pan sauce.
4. Remove the rack from the roasting pan. Pour wine or 1 cup water into the roasting pan. Place over medium heat, and scrape up browned bits from bottom of pan. Add stock and 1/2 teaspoon salt, and bring to a simmer. Cook, stirring, until liquid has reduced to 1 1/2 cups, about 10 minutes. Skim fat from surface, as needed.
5. Slice lamb just before serving. Strain sauce into a gravy boat, serve hot with lamb.

* 1 (18.25 ounce) package white cake mix
* 1 (16 ounce) can white frosting
* 3 cups flaked coconut
* 2 black jellybeans
* 1 black shoestring licorice
* 2 drops green food coloring

DIRECTIONS

1. Prepare cake mix according to package directions and bake in two halves of a stand-up lamb cake pan. Cool completely.
2. Stick the two halves of the lamb together using white frosting. Sit the lamb up and frost the entire lamb. Coat the entire lamb with coconut. Decorate with jelly beans for eyes, and licorice for whiskers. Tint any remaining coconut with green food color and use as grass.