A traditional roast leg of lamb that can be served for an Easter celebration.
Preheat oven to 325 degrees.
In small bowl, mix together soy sauce, oil, garlic, pepper, ginger, bay leaf, thyme, sage, and marjoram.
Place lamb on rack in roasting pan. With sharp knife, make slits in surface of lamb every inch or 2. Move knife from side to side to enlarge pockets. Rub herb mixture into each slit. Rub any remaining mixture over roast.
Roast in oven for 20-25 minutes per pound or until meat thermometer registers 145 degrees for medium-rare, 160 degrees for medium, or 170 degrees for well done. Remove roast from oven, cover and let stand 10 minutes. Internal temperature will rise approximately 10 degrees. Pan drippings can be used in gravy or defatted and served au jus.