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Easter Leg of Lamb
March 17, 2013

Oh, this was so good. I thinly sliced and caramelized the onions instead of putting them in raw. Cooked the lamb longer and slower - used an electronic thermometer probe to 150, then turned off the oven and let it finish for about 20 minutes. Made a gravy with the juices cut with chicken broth - added herbs and a bit of montrachet goat cheese to the gravy. The family is begging me to do it again.

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