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Lamb Leg

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Category: Main Dish

 Ingredients List

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Leg of lamb garlic fresh rosemary lemon juice olive oil
Well, this is how I make it. I always make it on a
Sunday, so on Saturday night I:

Make slits in the lamb and insert slivers of garlic
and fresh rosemary Rub the lamb all over with lemon
juice and olive oil (I use my hands).

I leave the lamb overnight in my (very cool) kitchen.
You should probably put it in the fridge.

On Sunday morning, I get up, rush around and realise I
am late for church. At 10.30 I wrap the lamb loosly in
foil and sit it in a roasting tray. I put it in the
oven, light the oven and set it to 150 deg.C. Then I
run out the door.

At about 12.45 I walk back through the door to the
gorgeous smell of cooking lamb. I unwrap it and
replace it in the over for as long as the potatoes and
veg take to cook. When the veg are done, the lamb is
juicy, falling of the bone tender and wonderful to
eat. It is not remotely pink, though pink lamb is a
treat I save for restaurants.

I have never tried making this on another day of the
week, but you could, and I've only ever timed it using
a church service I expect a clock would work too.
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