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ROAST LAMB
MINCE HERBS, LEMON RIND, GARLIC, AND MIX WELL WITH SALT, PEPPER, AND OLIVE OIL. IF LEG IS DEBONED, STUFF INTO MIDDLE AND TIE ROAST BACK UP; IF NOT, CREATE SHALLOW SLICES TO PUT MOST OF MIX IN, SLATHER REST ON OUTSIDE. GENEROUSLY SEASON LEG WITH SALT. LEAVE LEG AT ROOM TEMPERATURE FOR 1 HOUR. ROAST AT 450° IN LARGE ROASTING PAN UNTIL INNER TEMPERATURE IS 130° (~45 MINUTES TO AN HOUR). REST FOR 15 MINUTES. USE LEFTOVER ROAST LAMB TO MAKE GREEK SALAD. NOTE:PUT IN POTATOES AFTER 20 MINUTES, AND FINISH THEM WHILE LEG RESTS.VARIATIONS:BASIL, HERBES DE PROVENCE, OR JUST LOTS AND LOTS OF GARLIC. |