Remove the herb sprigs and most of the garlic from the lamb.

Remove the garlic clove and herb sprigs before using.

Serve warm or at room temperature, decorated with herb sprigs.

Add onion, green and red pepper, garlic, bay leaf and herb sprigs to pan.

Remove the herb sprigs from the tomatoes and discard.

Rub the reserved marinade over the pork and top with half the butter and the herb sprigs.

Peel remaining garlic and add, along with reserved herb sprigs and rosemary.

If desired, garnish with herb sprigs and serve with cookies.

Tie an equal number of fresh herb sprigs into three bundles.

Remove the herb sprigs, and allow the mixture to cool.