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Easter Leg of Lamb
April 01, 2018

Great recipe. I used a 6 pound boneless roast (after bone was removed, and put aside), and doubled everything except the salt and pepper (way too much here). I put some lemon juice in the marinade too. Made a gravy with the drippings, flour, and beef stock. Served with roast fingering potatoes and baby carrots with brown sugar and Dijon mustard. Yum. Made a stock with the bones (after roasting them), and looking forward to a lamb and lentil soup.

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