Lamb leg
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Lamb leg
  Lamb    Legs  
Last updated 6/12/2012 1:21:39 AM. Recipe ID 53946. Report a problem with this recipe.
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      Title: Lamb leg
 Categories: Main dish
      Yield: 1 Servings
  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. Converted by MMCONV vers. 1.40

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Recipe ID 53946 (Apr 03, 2005)

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