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Leg o' Lamb with Lemon and Rosemary
April 05, 2010

I was curious about the lemonade/soup mix, and it was very nice! However, I did insert little chips of the garlic into the meat with a knife tip, and added some oregano and diced onion to the seasoning. I used a large can of the concentrate. I decided to marinate the roast in a large bag, turned it a few times, and refrigerated it overnight. When ready to cook, I dumped the contents of the bag over the roast before putting it into the oven. When it was done, I scooped out some of the liquid, stirred it in a pan with a bunch of ice cubes, til' the fat congealed, skimmed the fat, and used the result as a wonderful sauce - no need to thicken. Served on a platter rimmed with spinach garnished with a few slices of clementine orange, blueberries, & fresh mint - Easter dinner guests raved!

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